Colorful Tortilla Wraps and Salsa
- For the tortillas
- 140 grams
- 180 grams
Cornmeal (or tortilla flour)
- ½ teaspoon
- 240 milliliters
For the tortillas: Add cornmeal in a mixing bowl and mix with flour and salt. Gradually add lukewarm water and knead dough for about 3 minutes.
Shape dough into a roll. Cut 6 equal pieces, roll each into a ball and flatten.
Dust tortillas with cornmeal on both sides and roll out into a flat cake of about 18 cm (approximately 7 inches) in diameter.
Prepare all tortillas for frying. A frying pan (preferably one grill pan) heat without fat and bake each tortilla on medium heat until the mixture begins to bubble and the edges are slightly rounded. Turn the tortilla and bake for a few seconds on the other side.
Wipe the pan with paper towels between each tortilla so that the flour does not burn. Fill tortillas immediately with ingredients as desired and fold or roll up.
For the filling: Season chicken breast with salt and pepper and on a grill pan (coated with a little oil) grill on both sides, then cut into strips. Rinse and trim bell peppers, cut in half, remove seeds and cut into strips. Roast on a grill or in a grill pan. Season with salt and pepper. Add into the tortilla and roll up into wraps.
For the salsa: Scald the tomatoes, peel, dice finely and place in a bowl. Peel onion and garlic and chop finely. Rinse bell pepper and scallion and cut into small cubes, then add to tomatoes. Squeeze lime and add the juice.
Rinse the chilies, cut lengthwise, remove seeds, chop and add to salsa.
Season salsa with salt and pepper and 1/2-1 teaspoon cumin. Finely chop cilantrol and mix into salsa. Serve with tortilla wraps.