Light burritos

Name: Light burritos
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 2-3 Tomatoes; 1/2 Cucumber; 4 Stem(s) Parsley; 1 small head iceberg lettuce; 2 small red chillies; 1/2 (approx. 100 g) Avocado; 200 g low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Chicken fillets (approx. 100 g each); 1 TEASPOON Oil; 7-10 Tbsp Sweet peppers; 6 Wheat tortillas

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 5

2-3 Tomatoes
1/2 Cucumber
4 Stem(s) Parsley
1 small head iceberg lettuce
2 small red chillies
1/2 (approx. 100 g) Avocado
200 g low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Chicken fillets (approx. 100 g each)
1 TEASPOON Oil
7-10 Tbsp Sweet peppers
6 Wheat tortillas

Directions

1
Wash the tomatoes, grate them dry and cut them into small pieces. Wash cucumber, cut into small pieces. Wash parsley, dab dry and cut into fine strips, except for 1 large leaf.
2
Remove the outer leaves from the salad. Halve the lettuce and remove the stalk. Cut lettuce into strips. Halve 1 chilli pepper lengthwise, remove seeds. Cut the pod into strips. Remove the avocado flesh from the skin.
3
Puree yoghurt and avocado, season with salt and pepper. Wash the chicken fillets, dab dry and cut into strips. Heat oil in a frying pan, fry chicken strips for about 4 minutes while turning, season with salt, pepper and paprika.
4
Heat up tortillas according to the instructions on the packet. Mix lettuce strips, cucumber, chilli strips, chicken, parsley strips and tomatoes. Distribute the salad mix as longitudinal strips in the middle of the 6 tortillas and add some dip.
5
Whip one side of the tortilla 2-3 cm over the filling, then roll up from the long side. Arrange the tortillas on a plate and garnish with chilli and parsley. Add the remaining dip.