Summary

Ingredients

• 4 wrap (s)
• 400 g chicken breast
• 1 green pepper (s)
• 1 red pepper (s)
• 2 onions)
• 2 cloves garlic
• 1 teaspoon tomato paste
• 1 can corn, approx. 330 g
• 1 can kidney beans, approx. 400 g
• 1 can tomato (s), chopped
• 250 g natural yourt
• 250 g cream cheese
• salt and pepper
• 0.5 teaspoon ½ cumin
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ cayenne pepper
• Tabasco
• 200 g cheese, rated
• Oil for frying
• butter or margarine

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Instructions

1. Chop the onions and garlic very finely. Clean the peppers and cut into small cubes. Cut the chicken breast into 1 cm pieces. Drain the corn and kidney beans in the sieve.
2. Heat the oil in a saucepan and briefly fry the onions and garlic. Then add the sliced chicken and fry until golden brown. Add tomato paste and roast a little. Add corn, kidney beans and chopped tomatoes and bring to the boil briefly. Mix in the yogurt and cream cheese and simmer over a low heat for about 10 minutes. Season to taste with spices according to your own taste. The information here is only a guide.
3. Grease a baking dish with butter or margarine. Cover the bottom well with the sauce. Cover with two tortillas, add more sauce, tortillas and top up with sauce. Sprinkle evenly with cheese.
4. Bake in the oven preheated to 180 ° C top / bottom heat for about 20 minutes on the middle rack until the cheese is golden brown.