Wraps with chicken

Wraps with chicken

For wraps with chicken, first prepare an avocado cream for brushing. Halve an avocado that is as ripe as possible lengthwise and remove the flesh from the large pit by turning it. Peel the peel, dice the avocado and put into a mixing bowl. Add the freshly squeezed lime juice and puree the avocado with a blender. Season avocado cream with freshly ground pepper and salt. Pour the kidney beans into a sieve and rinse under running water until the water remains clear. Drain kidney beans well. Cut the iceberg lettuce into fine strips. Cut the chicken breast fillet into strips. Heat corn oil in a pan made of stainless steel and sauté chicken breast strips vigorously. Season with pepper, salt and chilli powder. Heat a stainless steel frying pan without adding fat and heat the wrap tortillas one after the other. To do this, place the wrap tortillas in the hot pan for only 2-3 seconds, turn and heat for another 2-3 seconds so that they remain soft and roll better. For the wraps with chicken, first spread the avocado cream on the wraps. Cover with iceberg lettuce and sprinkle with kidney beans. Spread the chicken strips over the wraps. Roll up the wraps with the chicken as tightly as possible and fold the closed end backwards as shown in the photo above. Serve wraps with chicken immediately.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
511 kcal
43 g
32 g
25 g

(C)opyright by Marions Kochbuch