Chicken Tortillas with Avocado

Heat 2 tbsp Olive oil extra virgin in a pan over medium heat. Cook 400 gr Chicken Fillet until fully done. Let it cool slightly, then slice into thin strips.

Peel 1 piece Avocado and mash it with a fork together with finely chopped 2 cloves Garlic and a little salt.

Warm the tortillas briefly in a dry pan.

Spread each tortilla with the mashed avocado mixture, add the chicken strips, iceberg lettuce leaves, and finely diced tomatoes. Season with a little salt and black pepper.

Finish with sour cream.

Carefully roll up the tortillas and serve.