- cherry tomatoes 7 pcs.;
- canned white beans 2 tbsp. l .;
- Avocado ½ pcs.;
- pickled hot pepper 20 g;
- lime ½ pcs.;
- fresh cilantro 6 branches;
- olive oil 2 tbsp. l .;
- sea salt 1 pinch.
Cut cherry tomatoes lengthwise into 4 parts. Avocado, removing the stone, cut into thin strips. Squeeze the juice from half the lime.
Combine the tomatoes with avocado, add cilantro leaves, lime juice, 2 tbsp. tablespoons of olive oil, chopped pepper, 2 tbsp. tablespoons beans, salt and mix everything. Boil rice according to the instructions on the package. Bake the pumpkin in the oven and cut into small cubes.
Combine the finished rice with the remaining beans and pumpkin, mix everything. Discard the chicken breast, lightly salt, pepper and fry in a grill pan until cooked, then cut into small cubes and add to the beans with pumpkin. Grind the garlic with a pinch of salt in a mortar, then pour in the remaining olive oil and mix everything. Add chicken and beans with garlic oil, salt, pepper and mix. Preheat a dry pan and warm the cakes on both sides.
Put the chicken stuffing on the tortillas, the avocado sauce and roll.
Ingredients
Directions
- cherry tomatoes 7 pcs.;
- canned white beans 2 tbsp. l .;
- Avocado ½ pcs.;
- pickled hot pepper 20 g;
- lime ½ pcs.;
- fresh cilantro 6 branches;
- olive oil 2 tbsp. l .;
- sea salt 1 pinch.
Cut cherry tomatoes lengthwise into 4 parts. Avocado, removing the stone, cut into thin strips. Squeeze the juice from half the lime.
Combine the tomatoes with avocado, add cilantro leaves, lime juice, 2 tbsp. tablespoons of olive oil, chopped pepper, 2 tbsp. tablespoons beans, salt and mix everything. Boil rice according to the instructions on the package. Bake the pumpkin in the oven and cut into small cubes.
Combine the finished rice with the remaining beans and pumpkin, mix everything. Discard the chicken breast, lightly salt, pepper and fry in a grill pan until cooked, then cut into small cubes and add to the beans with pumpkin. Grind the garlic with a pinch of salt in a mortar, then pour in the remaining olive oil and mix everything. Add chicken and beans with garlic oil, salt, pepper and mix. Preheat a dry pan and warm the cakes on both sides.
Put the chicken stuffing on the tortillas, the avocado sauce and roll.