Tortilla with chicken and corn

Name: tortilla with chicken and corn
Cook time: 20 min
Total time: 28 min
Yield: 4
Cuisine: Mexican
Ingredients: 250 g chilled broken green bean; 250 g chicken breast; 1 el traditional olive oil; 1 onion; 1 Red pepper; 300 g corn kernels crispy can of 150 g; 8 Tortilla wraps; 100 g grated young Gouda cheese

Tortilla with chicken fillet, green beans, corn, pepper and cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 cocktail stick

Directions

Boil the green beans in plenty of boiling water for 5 minutes, let them drain.
Cut the chicken fillet into strips. Carry the oil in a skillet or frying pan and fry the chicken strips in about 6 minutes until golden brown and done.
Cut the onion into half thin rings. Clean the peppers and cut into strips. Drain the corn.
Add the onion and paprika to the chicken and stir-fry for another 5 minutes. Add the corn and warm the whole. Spoon the green beans.
Preheat the oven grill to approx. 215 ° C.
Grease the oven dish with oil. Warm the tortillas according to the instructions on the package.
Divide the chicken with the vegetable mixture over the tortillas, roll them up and stick them with a cocktail stick.
Put them in the baking dish and sprinkle the ground cheese over it. Slide the dish under the grill and let the cheese color and melt in about 8 minutes.