John Myers
Contents
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Ingredients
- 2 Pc. Tortilla flat cakes large
- 2 Pc. Tortilla flat cakes, small
- 1 Pc. Big chicken breast
- 0,5 tsp Sugar
- 4 tbsp Vegetable oil
- 2 Pc. Avocado
- 7 Pc. Cherry tomatoes
- 1 Pc. Red Onion
- 200 g Creme fraiche Cheese
- Pepper
- Salt
- 1 tsp Vegeta spice
- 1 Handful Nachochips
- 600 g Grated cheddar cheese
- 50 ml Cream
- 6 Pc. Jalapeño pickled and cut
- 3 Pc. Lettuce hearts
- 100 g Mayonnaise
- 100 g Sour cream
- 1 Pc. Clove of garlic
- 1 pinch Organic lemon zest
- Salt
- Pepper
- Dill
Instructions
- Cut the chicken breast into strips and lightly add sugar. Fry on the grill plate.
- Peel and core the avocados, then mash. Chop the tomatoes and add them to the avocado. Chop the onion, fry it briefly in the pan and also add to the mixture. Season with salt and pepper.
- Warm the cheddar cheese with a dash of cream. Add 6-8 jalapeño slices. Season the crème fraîche with a little Vegeta.
- Season the mayonnaise and sour cream with finely chopped garlic and lemon zest.
- Stack the meat, cheese sauce, iceberg lettuce, cheese sauce, corn and crumbled nacho chips in the middle of the large flatbreads. Place the small tortilla on top of the filling and fold the edges of the larger tortilla over this lid.
- In a pan with a little vegetable oil, fry first from the folded side, then from the other side until golden brown
- Place a third of the wrap on the side of a plate. Next to it, put the garlic mayonnaise, on top of which some guacamole and stick a dill flag as a decoration.
- Image rights: Wiesegenuss
Nutrition
Serving: 100gCalories: 518kcalCarbohydrates: 3.9gProtein: 1.8gFat: 55.8g
