Tex mex tortilla

Rustle up a little Mexican magic with these moreish chicken and guacamole wraps from Paul Hollywood
By Paul Hollywood
Tex mex tortilla
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus 1 hr resting for dough
  • Effort: easy

Ingredients

For the tortillas:

  • 250 g strong bread flour
  • 6 g salt
  • 20 g sugar
  • 30 ml olive oil
  • 140 ml water
  • 1 egg
  • 5 g yeast

For the guacamole:

  • 1 avocado, mashed
  • 1 tsp lemon juice
  • ½ clove garlic, crushed
  • 1 small shallot, finely chopped
  • 1 tsp soured cream

To serve:

  • 1 chicken breast, cooked and cut into strips
  • 1 green pepper, cut into strips
  • 50 g cheddar cheese, grated
  • 1 tbsp soured cream

Method

1. Mix all the ingredients for the tortilla together in a large bowl and work until the mixture forms a smooth dough.

2. Knead on a floured work surface for 4-5 minutes.

3. Put the dough back into the bowl and leave to rest for 1 hour.

4. Divide the dough into 40g pieces and roll into balls.

5. Roll the individual balls into discs, 2-3mm in thickness.

6. Heat a small amount of olive oil in a frying pan over a high heat and fry the tortillas on both sides. Leave to cool.

7. For the guacamole, mix all the ingredients together in a bowl.

8. Spoon the chicken and peppers onto the tortilla, top with the guacamole and fold the tortilla to form a wrap. Serve immediately.

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