Chicken Filled Tortillas

Ingredients

• 2 red bell peppers
• 400 g diced canned tomatoes
• Salt
• Pepper
• 1 handful baby spinach (40 g)
• 1 handful cilantro (5 g)
• 2 red onions
• 4 Spring Onions
• 3 tomatoes
• 4 chicken breast fillets (150 g each)
• 2 tbsp olive oil
• 2 Organic Limes
• 4 whole‑grain tortillas (30 g each)
• 2 ripe avocados

Instructions

1. 1.

   For the salsa, peel, wash, seed and finely chop a bell pepper. Blend with peeled tomatoes in a blender until smooth; season with salt and pepper.

2. 2.

   For the salad, clean and slice remaining bell peppers into thin rings. Wash and dry spinach and cilantro; tear the cilantro. Peel, halve and cut onions into thin strips. Trim spring onions, wash and slice diagonally into thin rolls. Dice tomatoes. Mix all salad ingredients in a bowl.

3. 3.

   Pat chicken fillets dry with paper towels. Make horizontal deep cuts, open them and flatten into cutlets. Heat oil in a grill pan and cook the chicken cutlets on both sides over medium heat for about 4–5 minutes each until cooked through; season with salt and pepper.

4. 4.

   Meanwhile wash limes hot, pat dry and cut into wedges. Warm tortillas according to package instructions. Halve avocados, remove pits and slice flesh into rounds.

5. 5.

   Spread salsa on tortillas. Slice chicken into strips and distribute over the tortillas. Arrange salad on top, add avocado slices, and serve with lime wedges alongside the filled tortillas.