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🍽️ Colorful Wraps with Salsa

450 kcal · 30 min · 4 servings

Ingredients

• 140 g wheat flour
• 180 g corn flour (or tortilla flour)
• 0.5 tsp salt
• 240 ml water
• chicken breast fillet
• bell peppers (yellow, green, red)
• vegetable oil
• salt
• pepper (freshly ground)
• 3 tomatoes
• 1 onion
• 3 spring onions
• 1 bell pepper (yellow)
• 3 garlic cloves
• 1 lime
• cumin
• 2 chili peppers (fresh)
• coriander leaves (or parsley)
• salt
• pepper (freshly ground)

Instructions

1. 1. Put the cornmeal into a mixing bowl.
2. 2. Mix it with the wheat flour and the salt.
3. 3. Add lukewarm water gradually.
4. 4. Knead the dough for about 3 minutes.
5. 5. Shape the dough into a roll.
6. 6. Cut off 6 equal pieces.
7. 7. Roll each piece into a ball.
8. 8. Flatten each ball.
9. 9. Dust the tortilla on both sides with cornmeal.
10. 10. Roll it out into a flatbread with a diameter of about 18 cm.
11. 11. Stack the tortillas on top of each other for storage.
12. 12. Heat a coated pan (preferably a grill pan) without fat.
13. 13. Bake each tortilla one by one over medium heat.
14. 14. Wait until the dough bubbles and the edges are slightly curved.
15. 15. Turn the tortilla.
16. 16. Bake for a few seconds on the other side.
17. 17. Wipe the pan in between with kitchen paper.
18. 18. Prevent the flour from burning.
19. 19. Fill the tortillas immediately with ingredients of your choice.
20. 20. Fold them together or roll them up.
21. 21. Season the chicken breast with salt and pepper.
22. 22. Grill it in a grill pan (greased with a little oil) on both sides.
23. 23. Cut the chicken into strips.
24. 24. Wash the peppers.
25. 25. Halve them.
26. 26. Remove the seeds.
27. 27. Cut them into strips.
28. 28. Roast them on a grill or in a grill pan.
29. 29. Season the peppers with salt and pepper.
30. 30. Place the peppers in the tortilla.
31. 31. Roll them up into wraps.
32. 32. Blanch (briefly cook in boiling water) the tomatoes for the salsa.
33. 33. Peel the tomatoes.
34. 34. Dice them finely.
35. 35. Put them in a bowl.
36. 36. Peel the onion and garlic.
37. 37. Chop them finely.
38. 38. Clean the pepper and spring onions.
39. 39. Cut them into small cubes.
40. 40. Add them to the tomatoes.
41. 41. Squeeze the lime.
42. 42. Add the juice.
43. 43. Wash the chili peppers.
44. 44. Cut them lengthwise.
45. 45. Remove the seeds.
46. 46. Chop them finely.
47. 47. Season the salsa with salt and pepper.
48. 48. Add 1/2-1 tsp of cumin.
49. 49. Chop the coriander finely.
50. 50. Stir it in.

Nutrition per serving

• kcal: 450
• Protein: 25 g · Fett/Fat: 12 g · Carbs: 60 g