Tortillas with Chicken Pepper Filling

Ingredients

• 8 wheat tortillas (ready-made)
• 2 chicken breast fillets
• 1 onion
• 1 Garlic clove
• 2 red bell peppers
• 2 green bell peppers
• 2 Tomatoes
• 3 tbsp oil
• 2 tbsp Tomato paste
• Tabasco
• Salt
• ground pepper
• 1 small onion
• 1 fresh green chili pepper
• 2 ripe avocados
• 1 Lime
• 0.5 bunch fresh cilantro
• Salt
• black ground pepper

Instructions

1. 1.

   Cut chicken breasts into bite-sized pieces, season with salt and pepper, and sear in 1 tbsp hot oil in a pan for about 5 minutes per side; set aside and keep warm.

2. 2.

   Wash peppers, trim, halve, seed, and slice into strips.

3. 3.

   Blanch tomatoes, peel, core, and cut into strips.

4. 4.

   Peel onion and slice into rings, then sauté in remaining oil until translucent; add pressed garlic, stir in tomato paste, add tomatoes and peppers, pour in 1/2 cup water, and simmer for about 6 minutes. Season with salt, pepper, and a few drops of Tabasco, then fold in the chicken.

5. 5.

   Warm tortillas for a few minutes in a preheated oven at 250°C.

6. 6.

   Fill tortillas with meat and vegetables, roll them up, and serve with guacamole.

7. 7.

   Peel onion and finely chop. Wash chili pepper, slit lengthwise, seed, and dice very small. Peel avocados, cut in half lengthwise, remove pits, and loosen flesh from skin. Cut lime in half and squeeze juice. Rinse cilantro, shake dry, and finely chop leaves. Blend avocado with juice and cilantro. Mix avocado puree with onion and chili pieces. Season with salt and pepper.