Hi health eaters!
As you may already know, we’re fascinated with travels, cultures and native people from all around the world. It’s often shown in our meals and the way they’re prepared or made. Well, recently we watched polish version of ‘Come dine with me’ and there was a girl who claimed that she cooked three Mexican dishes, although she has never been there before. And one of the participants said something that made us think about his words for a longer while. He said that you cannot prepare any meal from other countries as long as you are not there. Admittedly, we don’t agree with this statement, because we believe in the joy of cooking. And for us, it actually doesn’t matter if you’re Italian and cook Polish meals or if you’re Brazilian and cook Irish dishes. It’s all about having fun in the kitchen and making something tasty and healthy. Well, we also wanted to experiment in the kitchen, so that’s what we made, a Mexican Tortilla. Check the recipe and let us know what you think. Enjoy!
Wholesome cooking guys!
Ingredients
1/2 chicken breast
1/2 zucchini
1 slice eggplant
1/2 red onion
2 tbsp lemon juice
2 tbsp olive oil + used to grill chicken
1 avocado
1/2 cup red beans
5 cherry tomatoes
1 garlic clove
1/2 small iceberg lettuce
seasoning: pepper, smoked pepper, salt, mint, gyros season, chili flakes
3 tortillas
Instructions
Place eggplant, zucchini and onion in a baking dish (chopped like showed on the picture), pour olive oil and sprinkle with salt, pepper and smoked pepper. Combine and place in oven for 20 minutes in 200C. Peel avocado, chop into small cubes, put into a bowl, pour lemon juice, sprinkle with chili flakes, smoked pepper, salt, pepper and chopped mint. Place red bean in food processor (or blend with hand blender), add 1/2 finely chopped garlic clove, pepper and blend. Add finely chopped red onion. Pre-heat pan, pour olive oil and put chicken sliced into smaller pieces and sprinkle with gyros season. Grill until cooked and tender. On the other pan place tortillas to heat them up a little beat. When hot, place them on plates, spread 1,5 tbsp bean paste on it, add grilled veggies, chicken and avocado and roll up.
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