Bosch HSLP751UC Manuale Istruttivo

Poultry Dishes

71

2 chicken breast fillets,
½ lb.
2 tbsp. soy sauce
¼ tsp. Tabasco®
¼ cup sour cream
1 tbsp. chopped chives
Salt and pepper
1 red pepper
Iceberg and romaine lettuce or arugula
8 mushrooms
1 red onion
4 flour tortillas, about
8” diameter

   

1

1

3

3

Rinse the chicken breast fillets under cold water and pat dry. Stir together the soy 
sauce and Tabasco® and marinate the chicken breast fillets, covered, for 30 minutes. 
Turn once during this time.

Halve the avocado and remove the pit. Scoop out the flesh with a spoon, immediately 
drizzle with lime juice and mash with a fork. In a second bowl, mix together the sour 
cream and chives. Season both the avocado and the sour cream with salt and pepper.

Chop the pepper and lettuce into strips and the mushrooms into thick slices. Peel 
the onion and cut into eighths.

Place the marinated chicken breasts in the baking pan. Add the pepper, mushrooms 
and onion. Do not mix them together.

Tightly wrap the tortillas in parchment paper, put on the wire rack and insert into the 
oven at level 3. Insert the chicken breast fillets and vegetables underneath. Cook as 
indicated.

Cut the steamed chicken breast fillets into strips. Spread the avocado mix over each 
tortilla. Place lettuce, mushrooms, pepper, chicken and onion onto each tortilla. Put 
the sour cream on top. Roll up the tortillas and serve immediately.

Serves 4
Per serving approx. 306 kcal, 16 g fat, 18 g carbohydrates, 23 g protein

Avocado Spread
1 small, ripe 
avocado
1 tbsp. lime juice