Smoked chicken roulade with flour tortillas

Name: smoked chicken roulade with flour tortillas
Cook time: 50 min
Total time: 110 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 chicken breast rollade a 600 g; 1 tablespoon oil; 2 limes pressed; 3 cloves garlic pressed; 1 tablespoon Mexican herbs; teaspoon cinnamon powder; 8 baking tortillas; 2 avocados in slices; 125 ml sour cream; 1 portion Tomato Salsa roasted or spicy; 1 bag fresh coriander (15 g) finely chopped

A nice mexican recipe. The main course contains the following ingredients: poultry, chicken breast (roulade a 600 g), oil, limes (pressed), garlic (pressed), Mexican (spices), cinnamon powder, flour tortillas, avocados (in slices), sour cream, tomato salsa (roasted) or spicy) and fresh coriander ((15 g) finely chopped).

Ingredients

Kitchen Stuff

barbecue with topper
smoke shavings

Directions

Place the kiprollade in a suitable bowl. In a bowl of oil, lime juice, garlic, Mexican herbs and cinnamon powder beat together. Roll around the drawer with marinade and place in a bowl. Cover the dish and marinate the roulade in a refrigerator for about 1 hour. Smoke chips (50 g) for 1 hour in plenty of cold water.
Prepare barbecue for indirect grilling (see tip). Let smoking chips drain and distribute over glowing charcoal. Place the chicken drawer over the drip tray on the grill, put the lid on the barbecue and grind in approx. 40 min. Until cooked and golden brown. Place the roulade on a shelf, cover it with aluminum foil or a half-round lid and let it rest for 5 minutes. Meanwhile, heat tortillas on barbecue until smooth. Cut the kiprollade into thin slices. Put on a rollade and slices of avocado on tortillas. Season to taste sour cream and tomato salsa and sprinkle coriander over it. Roll up tortillas and eat them out of hand.