For the classic version
400 g chicken breast fillet
150 g Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line
For the vegan version
200 g smoked tofu
150 g Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line
For the sweet potato
2 sweet potatoes
20 ml olive oil
1/2 tsp paprika
1/2 tsp thyme
salt and pepper
Assembling the tortillas
6 tortillas
100 g grated mozzarella or grated vegan
cheese alternative
5-6 iceberg leaves
12 cherry tomatoes
For the classic version
Add the chicken breast fillet to a large pot with plenty of water and boil for about 10-12 minutes. Drain and transfer to a bowl. Shred the chicken using 2 forks or a hand mixer. Add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.
For the vegan version
Cut the smoked tofu into strips and lightly sauté in a pan. Transfer the smoked tofu to a bowl, add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.
For the sweet potatoes
Wash and peel the sweet potatoes well. Cut them into cubes and transfer them to a baking tray lined with non-stick paper. Add the olive oil, salt, pepper, paprika and thyme and mix well.
Bake in a well-preheated oven at 180°C for 25 minutes in the air.
To assemble
Sprinkle some grated mozzarella or vegan cheese alternative to form the base of your tortilla. Add your chicken or vegan mixture, sweet potatoes, iceberg and cherry tomatoes. Wrap the tortillas to seal them and bake in a toaster oven.
For the classic version
400 g chicken breast fillet
150 g Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line
For the vegan version
200 g smoked tofu
150 g Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line
For the sweet potato
2 sweet potatoes
20 ml olive oil
1/2 tsp paprika
1/2 tsp thyme
salt and pepper
Assembling the tortillas
6 tortillas
100 g grated mozzarella or grated vegan
cheese alternative
5-6 iceberg leaves
12 cherry tomatoes
For the classic version
Add the chicken breast fillet to a large pot with plenty of water and boil for about 10-12 minutes. Drain and transfer to a bowl. Shred the chicken using 2 forks or a hand mixer. Add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.
For the vegan version
Cut the smoked tofu into strips and lightly sauté in a pan. Transfer the smoked tofu to a bowl, add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.
For the sweet potatoes
Wash and peel the sweet potatoes well. Cut them into cubes and transfer them to a baking tray lined with non-stick paper. Add the olive oil, salt, pepper, paprika and thyme and mix well.
Bake in a well-preheated oven at 180°C for 25 minutes in the air.
To assemble
Sprinkle some grated mozzarella or vegan cheese alternative to form the base of your tortilla. Add your chicken or vegan mixture, sweet potatoes, iceberg and cherry tomatoes. Wrap the tortillas to seal them and bake in a toaster oven.
Read Less For the classic version
400 g chicken breast fillet
150 g Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line
For the vegan version
200 g smoked tofu
150 g Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line
For the sweet potato
2 sweet potatoes
20 ml olive oil
1/2 tsp paprika
1/2 tsp thyme
salt and pepper
Assembling the tortillas
6 tortillas
100 g grated mozzarella or grated vegan
cheese alternative
5-6 iceberg leaves
12 cherry tomatoes
For the classic version
Add the chicken breast fillet to a large pot with plenty of water and boil for about 10-12 minutes. Drain and transfer to a bowl. Shred the chicken using 2 forks or a hand mixer. Add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.
For the vegan version
Cut the smoked tofu into strips and lightly sauté in a pan. Transfer the smoked tofu to a bowl, add the Mayo Vegan Sauce with Smoked Chili Flakes and mix.
For the sweet potatoes
Wash and peel the sweet potatoes well. Cut them into cubes and transfer them to a baking tray lined with non-stick paper. Add the olive oil, salt, pepper, paprika and thyme and mix well.
Bake in a well-preheated oven at 180°C for 25 minutes in the air.
To assemble
Sprinkle some grated mozzarella or vegan cheese alternative to form the base of your tortilla. Add your chicken or vegan mixture, sweet potatoes, iceberg and cherry tomatoes. Wrap the tortillas to seal them and bake in a toaster oven.
Read Less
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