Chicken enchilada wraps

• wholegrain flour↗90g g

  plus extra for dusting

• rapeseed oil↗3 tsp tsp
• bio yogurt↗120g g
• soft chili powder↗2 tsp tsp
• garlic clove↗1

  finely grated

• lime↗1

  zest and half the juice

• red onion↗1

  cut in half and sliced

• red pepper↗1

  seedless, sliced

• skinless chicken breast fillet↗2

  chopped (300g)

• small avocado1
• fresh coriander15g g

  chopped

Step-by-step instructions

1. 1

   Sift the flour into a small bowl. Mix 1 tsp of oil with 60 ml of water, add to the flour and stir with a kitchen knife blade until the mixture starts to come together. Form a ball with your hands, then split it in half and cover with a kitchen towel.

2. 2

   Combine 2 tbsp of yogurt with the soft chili powder, garlic and lime zest, then add the onion, pepper and chicken, mixing well to coat. Heat the remaining oil in a large non‑stick skillet over medium heat, add the chicken mixture and cook, stirring occasionally, for about 10 minutes.

3. 3

   Meanwhile, lightly dust the work surface with flour and heat a very large non‑stick pan over medium heat without adding oil. Roll out one of the dough balls into a rough circle about 25 cm in diameter until it becomes very thin, almost paper‑thin, then carefully lift it onto the pan. The dough will set in about a minute, after which flip it and cook for a few more seconds. Transfer to a plate and repeat with the second dough ball.

4. 4

   Roughly mash the avocado with lime juice and spread the mixture onto the flatbreads, top with the chicken mixture and the remaining yogurt, and sprinkle with coriander. Roll up the enchiladas and serve.