Chicken Wrap with Vegetables, Guacamole and Crème Fraîche

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 15 mins
Total Time 3 hrs
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 wheat tortilla (s)
  • 400 g chicken breast, ready to cook
  • 1 clove garlic
  • 1 tablespoon oil
  • Cayenne pepper
  • 1 bell pepper (s), yellow
  • 1 onion (s)
  • 4 small tomato (s)
  • 2 spring onion (s)
  • Iceberg lettuce
  • 6 tablespoon crème fraîche
  • 1 pinch (s) lime zest
  • 1 avocado (s), ripe
  • 1 tablespoon lemon juice
  • 0.5 clove ½ garlic
  • salt and pepper
  • Chili sauce or Tabasco
  • possibly salsa

For the dough:: (tortillas)

  • 100 ml water
  • 2 pinch (s) salt
  • 2 tablespoons oil
  • 280 g flour
Chicken Wrap with Vegetables, Guacamole and Crème Fraîche
Chicken Wrap with Vegetables, Guacamole and Crème Fraîche
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Instructions

  1. Clean the chicken breast, cut into strips and fry in a little oil in a pan. Clean the peppers and cut into strips. Peel, halve and chop the onion.
  2. Press on the garlic clove and add to the pan with the onion and bell pepper. Season with salt and cayenne pepper. If you like it spicier, you can add some Tabasco or chili sauce.
  3. Clean the tomatoes, remove the seeds and cut into cubes. Clean the onion and cut into fine rings. Clean the lettuce and roughly cut into strips or pluck.
  4. Season the crème fraîche with grated lime zest, salt and pepper.
  5. For the guacamole, halve the avocado, remove the core, quarter and separate from the peel with a tablespoon. Mash in a bowl with a fork. Season with lemon juice, garlic, salt and pepper.
  6. Heat the tortillas in a pan or in the microwave.
  7. First sprinkle some guacamole on top, then add the tomato, onion and lettuce. Now spread the meat and vegetables over it and add a little crème fraîche. Fold in the tortillas at the bottom and then roll them up to the side. Serve with guacamole, crème fraîche and salsa or chili sauce separately. Good Appetite!
  8. Preparation of the tortillas:
  9. Mix the flour and salt in a bowl. Add water and oil and knead everything into a dough. Wrap in foil and let rest in the refrigerator for about 2 hours.
  10. Quarter the dough and roll it out thinly with a rolling pin (approx. 24 cm). Bake both sides in a pan without oil for a good minute.

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