Tortilla with grilled chicken and paprika

Cut the chicken into narrow strips. Mix in a bowl of lemon juice with the oil and marinate the chicken for 15 minutes. Cross the tomatoes and immerse them for 1 minute in boiling water. Remove the skins and seeds and cut the flesh into cubes.

Cut the pepper open lengthwise. Remove the seeds and then chop finely. Peel the avocados, remove the seeds and cut into cubes. Slice the onion. Cut the coriander coarsely.

In a low dish, finely chop the avocado with a fork or puree tamper with the tomato, red pepper, onion and the rest of the lemon juice. Season the guacamole with salt and pepper. Stir in half of the coriander and set aside.

Cut the bell pepper into strips. Heat the grill pan, roast the pepper for 1-2 minutes and scoop it in a bowl. Grill the chicken strips for 2-3 minutes per side until golden brown and done. Spoon them with the peppers and mix with the rest of the coriander.

Season with pepper and salt. Heat the tortillas according to the instructions on the package and spread the chicken mixture over them. Roll them up and serve with the guacamole.