Chicken Wrap and Guacamole

Ingredients

• 1 tomato
• 1 Shallot
• 1 Garlic clove
• 1 red chili pepper
• 1 lemon
• 2 ripe avocados
• Salt
• Pepper (freshly ground)
• 2 tbsp finely chopped cilantro
• 50 g Corn flour
• 50 g wheat flour
• 0.5 tsp Salt
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 green bell pepper
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• Salt
• Pepper (freshly ground)
• 180 g Chicken breast fillet

Instructions

1. 1.

   For the guacamole, blanch the tomato in boiling water, peel, quarter, seed and dice it. Peel and finely chop the shallot and garlic. Wash the chili pepper, slit it lengthwise, deseed and finely dice it. Halve the avocados, remove the pits and scoop out the flesh with a spoon. Mash the avocado flesh together with lemon juice using a fork, then add the tomato cubes, shallots, cilantro and chili; squeeze in the garlic, season with salt and pepper, mix well, taste again, and keep chilled until serving.

2. 2.

   For the wraps, combine the listed ingredients with 60–75 ml lukewarm water to make a soft dough, cover and let rest for about 20 minutes. Shape the dough into five equal balls, then roll each on a floured surface into thin discs of about 15 cm diameter. In a non‑stick pan without oil, bake each side for about 1 minute, then keep warm in an oven at 50 °C fan.

3. 3.

   For the filling, wash the bell peppers, halve them, deseed, remove all white membranes and cut lengthwise into strips. Peel and halve the onion, cutting it into strips or half rings. Separate the garlic cloves and finely chop them. Cut the chicken into strips about 8 cm long and 2–3 cm wide; sauté in hot oil with the garlic, add the pepper and onion strips, cook briefly, season with salt and pepper, drizzle with lemon juice. Place the chicken and vegetables on the dough discs, roll up and serve hot. Serve the guacamole separately.