Tortillas with Chicken and Hot Pepper

What a correct invention - a cake! It is both tasty and satisfying, and it may well replace a fork, knife and plate at the same time. And when there is such an appetizing filling inside the cake, you completely forget about good manners. Okay, nevertheless, serve a napkin for these tortillas, otherwise it's somehow inconvenient.

Ingredients

• 600 g chicken fillet (breast or thigh)
• 150 g hard or semi-hard cheese
• 4 tortillas
• small head of iceberg lettuce
• 1 large tomato
• 150 ml heavy cream
• 1/2 cup flour
• 2 tbsp. l. corn oil
• 1-2 tsp ground sweet paprika
• 1.5 tsp sea ​​salt
• 100g pickled chili peppers (chipotle is best)
• 200 g mayonnaise
• 3 tbsp. l. natural yoghurt
• 3 tbsp. l. heavy cream
• 2-3 cloves of garlic
• 3-4 sprigs of parsley and dill
• juice of half a medium lemon

Directions

1. Chop the garlic and herbs for the sauce. Combine all ingredients in a blender until smooth, cover with plastic wrap and refrigerate until used.
2. Place an empty flat baking sheet in the oven and set the temperature to 180 ° C. While the oven is heating, combine the flour, salt and paprika in a deep bowl. Pour the cream into another bowl.
3. Cut the chicken fillet into strips about 3 cm thick. Heat a large heavy-bottomed skillet over medium heat and add oil. Dip the strips of chicken fillet into the cream, then immediately into the flour mixture. After shaking off excess flour, place the chicken in a skillet and fry until tender on all sides, 3-5 minutes. Put the finished fillet on paper towels.
4. Cut the tomato in half, then cut it into thin slices, remove the liquid with the seeds. Slice the salad thinly. Grate the cheese.
5. Place the tortillas on a hot baking sheet, heat for 10-15 sec. Divide the tortillas into bowls. Place some lettuce in the middle of each, then tomato wedges, cheddar, fried chicken fillet. Pour the sauce and roll into a roll. Serve immediately.