1 fillet of Idyllic chicken 1/2 can of red beans 120 g 4 small tortilla wraps (30 g each) or 2 large (60 g each) 4 tablespoons of grated cheese (gouda, mozzarella, edam) 2 tablespoons of ketchup 1/2 tablespoon of olive oil Spices: Salt Sweet paprika Cumin Cinnamon Dried oregano Salsa: 1/2 mango 1/2 avocado 2 tablespoons of lime juice 1 small chili 1/2 small red onion 2 tablespoons of chopped cilantro 1/2 tbsp olive oil For serving (optional): 2-3 tbsp BBQ sauce
1. Sprinkle the fillet with salt and sweet paprika. Place on a baking sheet lined with baking paper, drizzle with olive oil, and place in an oven preheated to 180 degrees. Bake for about 25 minutes. Drain the beans, rinse with cold water, put in a bowl, mash with a fork. Add ketchup, season with cumin, oregano, paprika and a pinch of cinnamon. 2. Prepare the salsa. Peel the mango and avocado. Cut into cubes, sprinkle with lime juice. Add the chopped red onion, chili, coriander and olive oil, mix. 3. Remove the fillet from the oven, let cool for a while, cut into thin slices. 4. Spread the bean paste over the wraps, sprinkle with half the cheese. Place chicken slices on half of each pancake, sprinkle with remaining cheese, fold in half. If using large wraps, cut in half after folding. 5. Heat a large pan and heat the pancakes on both sides. Serve with salsa and BBQ sauce, if desired.
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