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Breast fillet
4 large or 8 small Tortilla wraps 2 tablespoons olive oil 500 g chicken breast fillets, au naturel 2 cloves of garlic, finely chopped 3 tbs chilli sauce Lettuce for the wrap Guacamole: 2 ripe avocados 1 clove of garlic, crushed 3 tablespoons soured cream 18% Salt and ground pepper A little lemon juice Tomato salsa: 4 tomatoes, with skin and seeds removed 1 peeled cucumber in small cubes 1 tablespoon light balsamic vinegar 3 tablespoons olive oil (1 small fresh chilli) Salt and pepper
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Boil a pan of water to remove the skins of the tomatoes. Cut a cross in the bottom of each tomato and briefly place them in the boiling water. Remove them and put them in cold water, remove the skins and cut the tomatoes without the flesh and seeds. Heat olive oil in a frying pan and sauté the breast fillets for approx. 5 mins. until slightly golden. Add the garlic and the chilli sauce. Make the guacamole mashing the avocado with a fork until an even consistency is achieved. Add the garlic, sour cream, salt, pepper and lemon juice and stir. Heat the tortilla wraps in the oven or a frying pan and fill with chicken pieces, guacamole and lettuce. Put the tomato salsa in a glass and serve on a plate with the wrap.
