- For the wraps
- For the dough
- 160 grams Pastry flour
- 1 pinch salt
- or 8 Wheat tortilla (finished product)
- 2 Chicken breasts
- 2 green Bell pepper
- 1 onion
- 1 garlic clove
- 3 Tbsps vegetable oil
- 2 tomatoes
- freshly ground peppers
- 3 Tbsps Sour cream
- 1 Tbsp lemon juice
For the tortillas, mix the flour and salt in a bowl. Add about 100 ml (approximately 1/2 cup) of water. Knead until smooth. Let rest for about 15 minutes. Divide the dough into four portions and roll on a floured surface until flat (about 15 cm diameter circles).
Heat the tortillas in a nonstick pan for about 1 minute on each side. Bake at 250°C (approximately 500°F). until dark brown spots form on the tortillas. Keep warm.
remove this step.
Season the chicken breasts with salt and pepper. Saute in 1 tablespoon of hot oil for about 5 minutes on each side. Set aside and keep warm.
Rinse the peppers, halve, remove the seeds and cut into cubes.
Peel and finely chop the onion and garlic. Saute in the remaining oil. Add the peppers and saute for a few more minutes. Season with salt and pepper.
Blanch the tomatoes, peel, remove the seeds and cut into cubes. Add to the peppers and saute.
Cut the chicken breasts into cubes and mix with the vegetables.
Mix the sour cream, lemon juice and season with salt and pepper.
Spread the chicken and vegetable mixture on the tortillas. Add 1 tablespoon of the sour cream and guacamole spreads. Season with pepper. Roll the tortillas into wraps and serve.
For the guacamole, peel and finely chop the onion. Rinse the chile pepper, halve lengthwise, remove the seeds and cut into very small cubes. Peel the avocado, halve lengthwise and remove the pit. Rinse the cilantro, shake dry and pluck off the laves. Puree the avocado, lemon juice and cilantro. Mix the puree with the onion and the chile. Season with salt and pepper.