Chef’s tip
“To peel an avocado, first cut into two halves lengthwise. The seed is removed by pricking it with a knife. And with the help of a spoon, remove the inside of the avocado“
| 12 small wheat tortillas | |
| 500 g chicken; roast with bay leaf, rosemary, thyme, tomato, carrot and spring onion | |
| 240 g cottage cheese | |
| 2 avocados | |
| 1 pickled cucumber | |
| Fresh ginger | |
| 1 lime | |
| Salt | |
| Virgin olive oil |
This recipe contains room-temperature food to improve tolerance during nausea and vomiting
| 1. | We can choose to roast the chicken or buy a prepared one. If you want to do it at home, you have to roast the chicken in a frying pan over low heat for 45 minutes, with aromatic herbs, tomatoes, carrots and spring onion. |
| 2. | Shred the chicken into a bowl and add the cottage cheese. Grate the lemon peel and the ginger and add them. Stir. |
| 3. | Separately, dice the avocados and add a few drops of lime to avoid oxidation. |
| 4. | Slice the cucumber very finely. |
| 5. | Moisten the tortillas with water and place them in the frying pan for 20 seconds per side. |
| 6. | To serve, add the chicken filling and place a few slices of cucumber and avocado on top. |