Summary

Ingredients

• 1 medium onion (s), finely chopped
• 1 medium bell pepper (s), red, diced
• 2 large chicken breasts, diced
• 2 chilli pepper (s), green, finely chopped
• 2 clove (s) garlic, finely chopped
• 2 tomato (s), cut into cubes
• 1 large can corn
• 4 spring onions, cut into rings
• 1 glass sauce, (taco sauce)
• 2 avocado (s)
• 1 lemon (s), juice it
• salt and pepper
• 8 tortilla (s)
• 1 head iceberg lettuce
• 1 cup sour cream
• 1 cup sour cream
• Chilli sauce, sweet
• oil

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a large pan and fry the onion, paprika and chicken for 3-4 minutes. Add the chili peppers, garlic, corn and tomatoes and fry for another 2-3 minutes. Add the taco sauce and the spring onions, mix well and remove the pan from the heat.
2. Put 2-3 tablespoons of the filling in the middle of the tortillas and fold the ends over each other to form a rectangular package. Fix with 2 or 4 toothpicks.
3. For the guacamole, cut the avocados in half, remove the stones, take out the pulp, add a splash of lemon juice and mash everything finely. Season to taste with salt and pepper.
4. Mix the sour cream and sour cream.
5. Wash the iceberg lettuce, dry it well, cut into fine strips and distribute on the plates. Grill the tortilla packets briefly on both sides or fry them in the pan, place on the salad, coat with sour cream, guacamole and chilli sauce (this order is very important!) And enjoy.