INGREDIENTS:
2 chicken breasts
4 wheat tortillas
2 tomatoes
1 onion
2 small red peppers
20 g of semi-salted butter
caster sugar
lime juice
cumin seeds
5 cl of water
4 salad leaves
1 stirred yogurt
PREPARATION:
1.
Wash the tomatoes, slice them in half and remove the seeds.
2.
Cut them up on a kitchen board.
3.
Cut the chicken into strips.
4.
Peel, wash and cut the onion into strips.
5.
Rinse and finely chop the red peppers.
6.
Take a frying pan, dissolve the butter in it and add the onion to brown it.
7.
Add the chicken and cook for about 5 minutes.
8.
Take a pan, put the chillies, 3 tbsp of sugar, 2 tbsp of lemon juice, 2 tsp of cumin seeds and add the water.
9.
Bring to the fire and let the sugar melt.
10.
Add the tomatoes, let the cooking continue until the sauce becomes thick.
11.
Drain the chicken and onions and place them in the pan.
12.
Reheat.
13.
Rinse and spin-dry the salad thoroughly.
14.
Cut the leaves into small pieces.
15.
Roll up the tortilla, fold over one end and put the salad inside, followed by the chicken soaked in the sauce.
16.
Hold it closed with a wooden pick.
17.
Place each tortilla on a plate and serve with fresh yogurt.