Chicken Filling Tacos

Ingredients

• 160 g flour
• 1 pinch salt
• 2 chicken breast fillets
• 1 tbsp oil
• 1 green bell pepper
• 3 tomatoes
• 2 oranges
• 4 lettuce leaves
• Salt
• black pepper (ground)
• 3 tbsp sour cream
• 2 tbsp grated cheddar cheese
• 1 tbsp chives

Instructions

1. 1.

   Use 4 pre-made wheat tortillas or, for homemade tortillas, mix flour with salt in a bowl, gradually add about 100 ml water while stirring and knead into a smooth dough with your hands. Let rest for 15 minutes. Divide dough into 4 equal portions and roll each into a flat disc of about 15 cm on a floured surface.

2. 2.

   In a non-stick pan, bake each tortilla side‑by‑side for about 1 minute until dark brown spots appear; keep warm. (If using store‑bought tortillas, heat in a preheated oven at 250 °C for a few minutes.)

3. 3.

   Season chicken breasts with salt and pepper, then sear in hot oil in a pan for about 5 minutes per side. Set aside and keep warm.

4. 4.

   Wash, halve, deseed, and dice the bell pepper.

5. 5.

   Peel tomatoes, remove seeds, and dice; add to the diced pepper. Peel oranges with a sharp knife, removing the white pith. Cut fruit fillets from the segments and catch the juice that drips out. Squeeze any remaining orange pulp for extra juice. Wash lettuce leaves, dry by shaking, and cut into strips.

6. 6.

   Dice chicken breast and combine with the vegetables, orange fillets, and lettuce.

7. 7.

   Whisk sour cream with 2 tbsp orange juice, season with salt and pepper, and mix with the salad ingredients.

8. 8.

   Fill tortillas with the chicken‑vegetable mixture, sprinkle generously with black pepper, and roll up tightly.

9. 9.

   For garnish, top the tacos with cheddar cheese and chives.