INDIAN-STYLE POTATO AND CHICKEN TORTILLA

Name: Indian-style Potato and Chicken Tortilla
Cook time: 50 min
Ingredients: 4 medium floury potatoes (e.g. Rooster) (approximately 600g); 1 teasp. rapeseed or olive oil; 1 tablesp. ground cumin; 1 large onion, peeled and finely chopped; 1 garlic clove, peeled and germ removed; 300g chicken breast; 1 Granny Smith apple, cut into small cubes; 2 tablesp. curry powder; 200g tomato pulp; 4 tortilla wraps; Coriander leaves

Ingredients for 4

4 medium floury potatoes (e.g. Rooster) (approximately 600g)
1 teasp. rapeseed or olive oil
1 tablesp. ground cumin
1 large onion, peeled and finely chopped
1 garlic clove, peeled and germ removed
300g chicken breast
1 Granny Smith apple, cut into small cubes
2 tablesp. curry powder
200g tomato pulp
4 tortilla wraps
Coriander leaves

INDIAN-STYLE POTATO AND CHICKEN TORTILLA

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Cooking time: 50 MIN

A tortilla wrap, nicely seasoned with spices, it will make you want to travel!

Cut the peeled potatoes into cubes, wash and dry them.
Heat oil in a pan, add potatoes, mix and season with cumin.
Cook for 4-5 minutes while stirring, then lower the heat, cover and leave to cook for 10-12 minutes. Keep warm.
Finely chop the onions, peel the garlic and remove the germ, cut the chicken into pieces and the apple into brunoise.
Fry everything in the pan with the curry, tomato pulp and chopped garlic, cover and cook for about 20 minutes.
Place the potatoes and chicken mixture on the tortilla wraps.
Fold in the edges and roll up tightly. Cut the wrap in half and enjoy.