Ingredients: Tortillas (made from corn flour, spelt or rye) 1 chicken breast fillet 1 tin kidney beans 1 can tomatoes, chunky chili flakes Paprika hot smoked sea salt o conventional sea salt black pepper 1 red onion 3 cloves of garlic 2 tbsp rapeseed oil 2 small avocados or 1 normal avocado. 2 limes 1 corn on the cob, pre-cooked Sprouts (Mungo & Radish)
Peel and chop the onion. Steam in 2 tbsp rapeseed oil until translucent, press in garlic as well.
Cut the chicken breast fillet into small pieces and add to the onions in the pan. Fry well for about 4-5 minutes.
Remove the kidney beans from the tin, drain and add to the pan. Add the tomato pieces to the pan.
Mix everything well and season with chilli, salt, pepper and sea salt.
Put the tortilla in the oven. Heat for approx. 5 min at 150 degrees circulating air. It is best to put a small bowl of water in the oven so that the tortillas remain soft.
In another pan, fry the corn on the cobs for about 5 minutes from each side until hot.
Garnish on a plate with sprouts, limes and avocado.
Bon Epi-tit <3!
PS: For the vegan version you can simply use Tempeh as chicken substitute.