Ingredients

Title Value
1. Chicken fillet 1 PC.
2. Black pepper taste
3. Sour cream 15% 250 Column
4. Bulb onions 1 PC.
5. Russian cheese 100 Column
6. Sweet red pepper 1 Tsp
7. Lime 1 PC.
8. Salt taste
9. Lettuce 1 beam
10. Tortilla 2 PC.

Cooking

1. Stage

Chicken breast free of all excess veins. Cut the finished filet into strips.

1. Stage. Chicken breast free of all excess veins. Cut the finished filet into strips.

2. Stage

Put meat in a separate plate, pour onion chopped in half rings, also add salt, pepper, lime juice. Mix everything well. Leave the meat to marinate for about 20 minutes.

3. Stage

Wash all the peppers and peel them of seeds and stalks. Cut into strips. Pour the vegetable oil into the pan, add the pickled meat into it and fry until tender. Then put the pepper and simmer another 7 minutes. Make a sauce, for this put sour cream on a plate, pour ground red pepper into it. Mix well until smooth.

1. Stage. Wash all the peppers and peel them of seeds and stalks. Cut into strips. Pour the vegetable oil into the pan, add the pickled meat into it and fry until tender. Then put the pepper and simmer another 7 minutes. Make a sauce, for this put sour cream on a plate, pour ground red pepper into it. Mix well until smooth.

4. Stage

Salad wash and dry, tear into large pieces. Heat the tortilla in a pan from all sides. In a hot tortilla, put a leaf of lettuce, spread it in the middle. Semi-hard cheese grate on a medium grater.

1. Stage. Salad wash and dry, tear into large pieces. Heat the tortilla in a pan from all sides. In a hot tortilla, put a leaf of lettuce, spread it in the middle. Semi-hard cheese grate on a medium grater.

5. Stage

On a lettuce leaf, lay the roasted meat with pepper. Spread it on the salad. Sprinkle grated cheese over the meat. Lay out 2-3 tbsp. sour cream sauce. Roll the tortilla in half.

1. Stage. On a lettuce leaf, lay the roasted meat with pepper. Spread it on the salad. Sprinkle grated cheese over the meat. Lay out 2-3 tbsp. sour cream sauce. Roll the tortilla in half.