Mexican Wraps with Homemade Tortillas and Fries

For the tortillas, combine the two flours and mix with salt, oil, and water. Knead dough on a floured surface to a smooth consistency. Cover and let rest for about 20 minutes. Again knead the prepared dough on a floured surface. Divide into 8 round pieces, and with a rolling pin, roll dough out thin. Cook about 1 minute on each side in a dry frying pan until you see some dark brown spots. Once the dough inflates, press it back down with the spatula. Keep the finished tortillas warm.

For the filling, rinse and halve the peppers. Remove the seeds and cut into small pieces. Drain the corn and cut off the kernels. Blanch the tomatoes, peel, remove seeds, and cut into small cubes. Cut the chicken into small cubes also, and sauté quickly in 1 tablespoon hot oil. Season with salt and pepper. Remove chicken from pan and keep warm. Add the pieces of pepper to remaining oil and cook a few minutes. Then add the tomato and corn and cook. Season with salt and pepper, and mix everything with the meat. Season the filling with cayenne pepper to taste. Put a little filling on each warm tortilla. Roll the tortillas up, and cut crosswise if desired.