For 8 tortillas:
- 100g wheat flour
- 100g corn flour
- 16 fl oz boiling water
- 2 teaspoons salt
- 4 tablespoons oil
For the filling:
- 4 chicken breasts
- 2 cloves garlic, finely chopped
- 2 onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- The juice from ½ lemon
- 2 tablespoons sunflower oil
- 2 peppers (1 green and 1 red)
- Salt and pepper
- 120 ml crème fraîche
To make the tortillas:
Pre-heat the oven to 180°C.
In a bowl, combine the wheat and corn flours. Pour the boiling water and oil over the flour. Mix into a thick paste. Leave to stand for 15 minutes.
Divide the dough into 8, and then roll each into a pancakes 2 mm in thickness.
Put a little oil in a large frying pan and cook each tortilla (1 min per side).
Once cooked, cover them with a tea towel and leave to stand.
To make the filling:
Cut the chicken into thin strips. In a bowl, combine the garlic, cumin, paprika and lemon juice with 1 tablespoon of sunflower oil. Add the chicken and leave to marinate.
Wash, core and slice the peppers and onions. Heat the remaining oil in a frying pan and cook until brown. Leave to stand.
In the same frying pan, cook the marinated chicken for 10 minutes then add the peppers and onions. Stir for 2 minutes.
Add salt and pepper to taste and finally add the crème fraîche.
Place the tortillas wrapped in foil in the preheated oven and warm for 10 minutes.
Finally spread the mixture over the tortillas, roll them up and... they're ready to eat!