Summary

Ingredients

• 8 tortilla (s) (soft tortillas, finished product)
• 400 g chicken breast fillet (s)
• Salt and pepper from the mill
• 2 tablespoon clarified butter
• 1 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s), red
• 200 g spinach leaves (frozen) or Swiss chard
• 1 pinch (s) cayenne pepper
• 1 pinch (s) nutmeg
• 2 tablespoon pine nuts
• 2 tablespoon raisins
• 100 g sheep cheese
• some fat for the shape
• 100 g crème fraîche
• 125 g cheese (butter cheese or Emmentaler), rated
• some herbs - branches
• some cherry tomato (s)
• possibly grease for the tray

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Instructions

1. Halve the tortillas once. Wash the chicken breast fillet, pat dry and cut into fine strips or cubes, season with salt and pepper. Heat the clarified butter in a pan. Fry the meat in it, stirring constantly.
2. Peel and finely dice the onion and garlic, clean the chilli pepper, halve, remove the core, dice, add everything to the meat and fry briefly. Add the thawed spinach leaves and sweat with it. Season with salt, pepper, cayenne pepper and nutmeg. Finally, mix in the pine nuts and raisins, remove from the fire and let cool slightly.
3. Mix in the finely diced sheep cheese. Spread the filling on the tortillas, fold them up and place on a greased baking sheet (I used baking paper, it saves fat).
4. Spread the creme fraiche on the tortillas, sprinkle with the grated cheese and cook in the oven preheated to 180 - 200 ° C for 10 - 15 minutes. Arrange the burritos decoratively, garnish with sprigs of herbs and cherry tomatoes and serve immediately.
5. I left out the raisins because there are a lot of people who don`t want them. The recipe has been tried and tested on guests and has always been well received.