Tex-Mex wraps

Ingredients for 3 servings:

• 500 g chicken breast or chicken thighs
• 200 g bell pepper(s)
• 1 small can of corn
• 1 small can of kidney beans
• 1 onion(s)
• ½ tsp cumin
• 1 avocado(s)
• 1 dashes lemon juice
• 1 jalapeño(s)
• some iceberg lettuce
• 3 tortilla wraps or Dürüm flatbreads
• some mayonnaise
• some chili sauce, if desired
• 1 mango(s)
• vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the onion, drain the corn and beans, and trim and slice the bell pepper. Melt the butter in a pan over medium heat and sweat the onion until translucent. Add the corn, beans, and strips of bell pepper, season with salt, pepper, and cumin, and heat gently while tossing. Halve the avocado, scoop out the flesh from the shells, and finely dice it, then drizzle with a little lemon juice. Wash and halve the jalapeño peppers, remove the stems, finely chop, and mix with the avocado. Heat a little vegetable oil in a second pan. Brown the chicken for about 3 minutes on each side. Then, cover and cook over medium heat for 25-30 minutes, turning frequently. Remove from the pan, let cool slightly, and slice the meat into thin strips. While the chicken is cooking, wash the iceberg lettuce, shake it dry, and slice it into thin strips. Peel the mango, remove the stone, and dice the flesh. Prepare the tortilla wraps according to the package instructions and spread them out flat. Fill each wrap evenly with chicken, vegetable mix, lettuce, and mango. Place thick dollops of mayonnaise on top and drizzle with chili sauce. Roll up the wraps and wrap them tightly in parchment paper or aluminum foil for added stability and a more appealing appearance. Enjoy.