Chicken wrap with avocado
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Season the chicken with salt, black pepper, smoked paprika and turmeric. Mix well.
In the pressure cooker, brown the chicken pieces. Then top up with water and leave on pressure for 30 minutes.
Drain the water and shred the chicken using two forks.
In the tortilla, mash the avocado, add the shredded chicken, cheese, lettuce and tomato.
Close and place in a hot skillet with a drizzle of olive oil, brown the tortilla and serve.
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