for 4 person

To marinate the chicken

1 tsp	sambal oelek
1	lime, use only the juice
2 tbsp	olive oil
500 g	tender chicken breast fillet

Filling

1	lime, use only the juice
1 tsp	cane sugar
2 tbsp	olive oil
¼ bunch	coriander, finely chopped
1	avocado, cut into pieces
2	spring onion incl. green part, cut into rings
1 tin	black beans (approx. 130 g), rinsed, drained

To grill and fill

½ tsp	salt
8	mini-tortilla (approx. 220 g)
200 g	crème fraîche

How it's done

To marinate the chicken

Combine the sambal with the lime juice and oil. Place the chicken in a bowl, add the marinade, mix together. Cover and marinate in the fridge for approx. 1 hr.

Filling

Combine the lime juice with the sugar, oil and coriander. Mix in the avocado, spring onions and beans.

To grill and fill

Remove the chicken from the marinade, allow the excess to drip off, season with salt.

Charcoal/gas/electric grill: Grill the chicken over/on a very high heat for approx. 3 mins. on each side. Heat the tortillas on the grill for approx. 30 secs. on each side. Spread the crème fraîche over the tortillas, arrange the chicken and filling on top, roll up and serve immediately.

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