Burrito with vegetables, chicken and sour cream

Ingredients for 2 servings:

• 4 tortillas
• 8 tbsp sour cream
• 75 g spinach, fresh
• 8 leaves of romaine lettuce
• 1 onion(s), red
• 1 stalk(s) celery
• 2 Roma tomatoes
• 100 g chicken, cooked, boned
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

the vegetables can be easily exchanged or varied

Wash the spinach, lettuce, tomatoes, and celery. Remove the spinach from the stalks and cut into bite-sized pieces, as well as the romaine lettuce leaves. Peel the celery to remove the strings. Dice the tomatoes into small cubes and the red onion into thin rings. For the meat, use boned, cooked chicken, pulled chicken, or roasted chicken breast in bite-sized pieces. Preheat the oven to 100°C (convection oven) and heat the tortillas for 5 minutes. Heat 1 tablespoon of oil in a pan and sauté the onion and celery for 5 minutes. Then add the diced tomatoes and chicken. Fry everything for another 5 minutes and season generously with salt and pepper. Finally, add the spinach and let it wilt. Spread the tortillas with 2 tablespoons of sour cream each, top with the vegetable mixture and romaine lettuce. Wrap up as a burrito, enchilada, or wrap and enjoy.