Chicken wrap with chili bean puree
Lactose-free recipe. Mexican wrap with chicken and paprika. Served with chili bean puree and avocado salsa.
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.
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