Summary

Ingredients

• 4 chicken breast fillet (s)
• 8 tortilla (s)
• 1 iceberg lettuce
• 2 red peppers, halved, cut into cm strips
• 2 teaspoons chilli flakes
• salt
• pepper from the grinder
• 2 teaspoons oregano
• 3 large cloves garlic, finely chopped
• 3 tablespoon olive oil
• 3 tablespoon honey
• 1 tablespoon vinegar (red wine vinegar)

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Instructions

1. Put the oil with red wine vinegar, honey, garlic, oregano and chilli flakes in a bowl, stir together and season with salt and pepper. Wash the chicken breast fillets, pat dry and cut into thin strips across the grain. Soak in the marinade and let stand for about 3 hours, stirring occasionally.
2. Heat a grill pan (if available, otherwise use a normal pan). Remove the chicken strips from the marinade and fry them over medium heat for about 3 minutes on each side. Remove from the pan and keep warm in the oven.
3. Now fry the pepper strips for about 2 minutes on each side and add to the chicken. Mix everything well and keep warm.
4. Heat the tortillas according to the instructions on the packet. Wash and tear the iceberg lettuce and place on the tortillas. Now add the chicken / paprika mix as well. Roll up the tortillas and serve immediately.