Colorful Wraps with Salsa

Ingredients

• 140 g wheat flour
• 180 g corn flour (or tortilla flour)
• 0.5 tsp Salt
• 240 ml water
• chicken breast fillet
• bell peppers (yellow, green, red)
• vegetable oil
• Salt
• freshly ground pepper
• 3 tomatoes
• 1 onion
• 3 spring onions
• 1 yellow bell pepper
• 3 Garlic cloves
• 1 Lime
• Cumin
• 2 fresh chili peppers
• coriander leaves (or parsley as substitute)
• Salt
• freshly ground pepper

Instructions

1. 1.

   Add the corn flour to a mixing bowl and combine with wheat flour and salt. Gradually add lukewarm water, kneading the dough for about 3 minutes.

2. 2.

   Shape the dough into a log. Cut into six equal pieces, roll each into a ball, then flatten.

3. 3.

   Dust both sides of each tortilla with corn flour and roll out into a flat disc about 18 cm in diameter.

4. 4.

   Stack tortillas until they are ready to cook. Heat a non-stick skillet (preferably a grill pan) without oil over medium heat and bake each tortilla one at a time until the dough bubbles and edges lift slightly. Flip and bake for a few seconds on the other side.

5. 5.

   Wipe the pan with paper towels between batches so flour doesn’t burn. Fill tortillas immediately with desired ingredients, then fold or roll them up.

6. 6.

   Season chicken breast fillet with salt and pepper and grill in a skillet (brush lightly with oil) until cooked through; slice into strips. Wash bell peppers, halve, seed, and cut into strips. Roast on a grill or in a grill pan, seasoning with salt and pepper. Place on tortillas and roll into wraps.

7. 7.

   For the salsa, blanch tomatoes, peel, dice finely, and place in a bowl. Peel and finely chop onion and garlic. Clean and cube paprika and spring onions, adding them to the tomatoes. Squeeze lime juice and add to the mixture.

8. 8.

   Wash chili peppers, slice lengthwise, seed, and finely chop.

9. 9.

   Season with salt, pepper, and ½–1 tsp cumin. Finely chop coriander and stir in.