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Method
Make it happen
- 01
Mix flour, warm water, olive oil and salt into a dough. Rest for 10 minutes, then divide into eight balls and roll very thin circles.
- 02
Cook each tortilla in a dry, medium-hot frying pan for about 1 minute each side; wrap in a clean tea towel to keep soft.
- 03
In another pan, soften onion and pepper in the sunflower oil for 6 minutes.
- 04
Heat the cooked chicken in the pan until piping hot and layer avocado slices over the filling before closing.
- 05
Divide the vegetables, prepared filling and cheddar between four tortillas, fold over and cover each with a second tortilla.
- 06
Fry for 2–3 minutes on each side until golden and the cheese melts. Cut into wedges and serve.