Summary

Ingredients

For the meat:

• 200 g chicken breast
• 1 tablespoon oil
• 1 teaspoon spice mixture for chili con carne or a Mexican one

For the guacamole:

• 1 shallot (s)
• 1 clove garlic
• 1 medium vine tomato (s)
• 1 chilli pepper (s)
• 1 avocado (s) (Hass variety)
• 0.5 ½ lime (s)
• 0.5 ½ lemon (n)

For covering:

• 4 lettuce leaves, green
• 1 shallot (s)
• 1 spring onion (s)
• 2 pointed peppers, red

Also:

• 4 flatbread (s) (sandwich flatbread), alternatively normal flatbread or naan bread
• salt and pepper
• some oil for frying

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Instructions

1. Wash the vegetables and preheat the oven to 200 degrees top and bottom heat.
2. Cut the chicken into small, bite-sized pieces. Mix the oil with the chili-con-carne spice in a small bowl and spread the mixture over the chicken. Brush the meat evenly with a brush and set aside for marinating.
3. Peel and roughly chop one of the shallots and the garlic. Cut the tomato into eighths. Halve the chilli pepper, remove the seeds and roughly chop it as well. Put the prepared ingredients in a tall mixing vessel and mix briefly with the juice of half a lime using a hand blender.
4. Halve the avocado and remove the stone. Take out the avocado meat with a small spoon and place in the mixing vessel. Add the juice of half a lemon and mix everything into a creamy puree. Season this with salt and pepper at the end and also set the guacamole aside.
5. Wash the lettuce and prepare 4 crisp leaves. Peel the second shallot and cut into fine rings. Also cut the spring onion into rings, but separate the green from the white part. Cut the pointed peppers into fine strips.
6. Bake the sandwich flatbreads in the oven for 5 - 10 minutes until crispy. Meanwhile, heat the oil in a pan and sweat the shallot rings with the white spring onion rings. Then add the chicken and fry briefly. Add the bell peppers, turn the heat down a little and cook for about 5 minutes, stirring occasionally. At the end, season the meat vigorously with salt and pepper.
7. Take the sandwich flatbreads out of the oven, coat the top and bottom with the guacamole, then cover with a lettuce leaf, add a large ladle of the pan mixture and top with the green spring onion rings.