INGREDIENTS
6 wraps
500 grams chicken fillets
2 lawyers
2 large garlic cloves or 3 small ones
1 large red bell pepper
100 grams red onion 1 medium
30 grams olive oil
400 grams diced tomato pulp 1 can
1 sachet of spices for fajitas 30g, Old el paso, mild spices
2 level teaspoons ground coriander
220 grams grated emmental cheese
20 grams cornstarch
salt
pepper
ground cumin
20 grams Moroccan or Mexican spice mix (more or less, optional, according to taste)
INSTRUCTIONS
In the bowl of the food processor fitted with the ultrabalde knife, put the pepper, seeded and cut into large pieces, the peeled garlic cloves, 2 tbsp ground coriander. Lock the lid with the cap and start Manual mode V12, 15sec.
Scrape the sides of the bowl. Add the peeled and halved red onion, the olive oil. Lock the lid with the cap and start Manual mode V10, 10sec.
Replace the knife with the blender. Scrape the sides of the bowl. Lock the lid WITHOUT the cap and brown in Manual V3 mode, 120°C, 3 minutes.
Add the chicken cut into small cubes, the tomato pulp, the spices for fajitas, 2 pinches of salt, 2 pinches of pepper, 1 tsp of ground cumin. Lock the lid with the cap on the high steam position and simmer in Manual V3 mode, 100°C, 20 minutes.
Drain the chicken over a bowl to collect the juice. Put the chicken in a bowl and add 100g of grated Emmental cheese. Mix with a spatula until the cheese is melted.
Incorporate into the reserved juice 20g of cornstarch, 1/2 tsp of cumin, 1 pinch of salt and 1 pinch of pepper. Whisk and pour everything into the bowl of the robot (no need to wash it) with the mixer. Lock the lid WITHOUT the cap and start the Manual V3 mode, 100°c, 2 minutes (to thicken the sauce). Reserve the sauce in a bowl.
(you can put water and dishwashing liquid in the bowl and let it soak to facilitate cleaning afterwards).
Peel the avocados, cut them into cubes. Add them with the chicken as well as 1/2 tsp of salt, pepper and adjust the dosage of spices according to taste (I put 20g of Moroccan mixture because we like it spicy). Mix gently with the spatula.
On a wrap, place 3 good tablespoons of filling. Close by rolling up. Place in an oiled gratin dish. Do the same for the 6 wraps.
Whisk the reserved sauce again and spread it over all the wraps. Spread the remaining 120g of Emmental.
If the dish is prepared in advance: wrap the dish in film and reserve in the fridge. Take it out 30 minutes before cooking.
Preheat the oven to 200°C, convection heat and bake for 23 minutes.