Filter
Reset
Sort ByRelevance
Rubybegonia
Chicken wrap with chili bean puree
Lactose-free recipe. Mexican wrap with chicken and paprika. Served with chili bean puree and avocado salsa.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Cut the chicken fillet into strips. Sprinkle the chicken with the paprika powder. Heat the oil in a frying pan and fry the chicken for 2 min.
-
In the meantime cut the bell pepper into pieces. Add the bell pepper to the chicken and cook for another 2 minutes. Season with pepper and salt.
-
Put the beans with the moisture in a bowl and puree with the hand blender. Divide the puree over the tortillas. Divide the chicken mixture over it and roll up. Put in the baking dish and put in the oven for about 15 minutes.
-
Cut the tomatoes into quarters and the avocado into cubes. Mix the tomatoes with the avocado, pepper and salt. Remove the wraps from the oven, halve them and distribute them over the plates. Spoon the avocado salsa next to it.
Blogs that might be interesting
-
20 minMain dishwhite quick-cooking rice, eggplant, traditional olive oil, dried Provençal herbs, mixed nuts, brie 60, Cherry tomatoes, bunch onion,provençal rice dish
-
25 minMain dishonions, olives with pimento, Tuscan pizza package, anchovy fillets, ground spicy cheese, cucumbers, White wine vinegar, olive oil,pizza anchovies
-
20 minMain dishClare fillet, flour, olive oil, butter, liquid baking product, shallot, garlic, thyme, sage, laurel leaf, mixed mushroom,Clare fillet with stir-fried mushrooms
-
15 minMain dishcouscous, hot curry powder, water, green pepper, dried apricots without seeds, fresh celery, ricotta, peeled pistachio nuts, fresh spinach, frozen garden peas, olive oil fresh lemon,richly filled couscous salad with ricotta
Nutrition
460Calories
Sodium14% DV325mg
Fat32% DV21g
Protein56% DV28g
Carbs13% DV40g
Fiber48% DV12g
Loved it