Easy
4 people
25 min
Ingredients
- 300g chicken breasts
- 200g boiled chickpeas
- 100 g cooked corn kernels
- 200g Grana Padano
- 100g guacamole sauce, or ½ avocado
- lemon juice
- 1 chili
- 1 shallot and salt
- 40ml extra-virgin olive oil
- salt
- chilli or cayenne pepper
- 200g tortillas
Preparation
Cut the Grana Padano into little balls with the help of a small sphere cutter. Dice the chicken breasts. Season the chickpeas and the well-drained corn kernels.
If making your own guacamole sauce, blend the pulp of half an avocado with the minced shallot and chilli, lemon juice, salt and a little olive oil.
In a non-stick pan, sauté the chopped chicken in a little olive oil for a few minutes over medium heat and season with salt and chilli pepper.
