Ingredients
- 500 g chicken breast
- 1 small red onion
- 1 clove of garlic
- 1 carrot
- 1 green bell pepper
- 4 stalks coriander
- 1 lime
- salt, pepper
- 5 tbs olive oil
- 2 ts red pepper flakes or AMC Intenso
- 150 g crème fraîche
- 12 small corn tortillas
Preparation
1. Remove the chicken breast from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel the onion, garlic and carrot, clean the bell pepper and finely chop everything in the Quick Cut. Finely chop the coriander. Squeeze out the lime juice and mix everything. Season to taste with salt and a quarter of the olive oil. Then set aside.
3. Finely dice the chicken breast. Heat the pan on highest level up to the roasting window, switch to a low level, place the diced chicken in the pan and roast until turning point is reached. Roast until the meat is cooked while constantly stirring. Season with salt, pepper, red pepper flakes, or AMC Intenso and let cool for approx. 5 minutes. Drain off some of the liquids that may have formed while cooking.
4. Preheat oven to 170 °C (convection).
5. Fill the tortillas with the chicken filling, roll up tightly and secure with a toothpick. Spread the rolls out evenly in the small baking dish and brush with olive oil. Bake in the middle of the oven for approx. 12 minutes, turn over the rolls, brush with olive oil and then bake again for approx. 12 minutes until the rolls are browned and very crispy.
6. Immediately serve the rolls with crème fraîche and the vegetable dip.
Tip
- If the rolls aren’t crispy enough after baking, they can be briefly baked a little longer with the oven’s broil function.
This recipe has been tested and approved by AMC.
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