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. Wash the chicken breast, pat dry, cut into fine strips or cubes, and season with salt and pepper.
2. Heat clarified butter in a pan over medium-high heat. Fry the chicken for 8-10 minutes, stirring constantly, until it reaches 74°C (165°F) internally.
3. While the chicken is frying, peel and finely dice the onion and garlic. Clean the chilli pepper, halve, remove the core, and dice it.
4. Add the onion, garlic, and chilli to the cooked chicken and fry for 2 minutes. Add the thawed spinach leaves and cook for another 2 minutes.
5. Season with salt, pepper, cayenne pepper, and nutmeg. Mix in the pine nuts and raisins. Remove from heat and let cool for 5 minutes.
6. Mix the finely diced sheep cheese into the cooled filling.
7. Spread the filling onto each tortilla and fold them up. Place the folded burritos on a greased baking sheet.
8. Preheat the oven to 180°C (356°F) or 200°C (392°F). Spread crème fraîche on the burritos and sprinkle with grated cheese.
9. Bake for 10-15 minutes until heated through. Garnish with herb sprigs and cherry tomatoes, and serve immediately.