Chicken fajitas with a fresh herb dip
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Ingredients
- Chicken breast fillet (approx. 150 g)
- 1 piece
- Pepper
- 1/2
- Carrot
- 1/2
- Tomato
- 1 piece
- Leaf lettuce
- 1 handful
- Ripe avocado
- 1/2
- Wheat tortillas
- 2–3 pieces
- Vegetable oil
- for frying
- Salt, pepper, sweet paprika
- to taste
- Sour cream
- 2 tbsp
- Natural yoghurt
- 2 tbsp
- Garlic clove
- 1/2
- Fresh chives
- 1 tbsp
It’s that simple
Method
Wash the fresh vegetables thoroughly. Cut the carrot and pepper into thin strips. Cut the lettuce into strips too, dice the tomato and slice the avocado. Put the lettuce, tomatoes and avocado in small bowls on the table.
Heat the Q-Olento teppanyaki plate to high and spread a little vegetable oil on it. Place the whole chicken breast on the hot plate and sear on both sides. Season directly on the plate with salt, pepper and plenty of paprika.
While the meat is cooking, mix the sour cream with the yoghurt in a small bowl. Stir in the crushed garlic and fresh chives and season the sauce with salt and pepper.
As soon as the chicken is almost cooked through, briefly place it on a chopping board and cut it into bite-sized strips with a sharp knife.
At the same time, put the pepper and carrot strips on the hot teppanyaki plate and fry, turning, until crisp. After 2–3 minutes, add the chicken strips back and mix everything together right on the plate.
Warm the tortillas briefly in the microwave so they become nice and pliable. (Q-Olento tip: you can also lay them on a cooler outer zone of the teppanyaki plate for a few seconds!)
Spread the warm tortilla with the sour cream and yoghurt sauce, top with crunchy lettuce, tomatoes and avocado, add the hot chicken and vegetable mix straight from the plate, roll up tightly and enjoy.
