One yellow pepper and one red pepper (shredded), 400-450g of chicken breast, proper amount of salt and black pepper, 250g of medium-gluten flour, 0/4 teaspoon of salt 1 50g of water 1 teaspoon of olive oil1teaspoon, soy sauce1teaspoon, rice wine.

working methods

1, burrito method: put all burrito materials into a conditioning basin, use a scraper for 5min, take them out, sprinkle some flour on the table, knead for 5min until the dough is smooth, and let the cover rest for 20min.

2. Divide the dough into 6 parts, slightly round it, flatten it with the palm of your hand, and roll it into a circle of about 16~ 18cm with a rolling pin.

3. After making sure the pan is hot (no need to put oil), put the flat dough on it. Turn the heat down for about 30 minutes, and the dough will swell. Flatten it slightly with a spatula, then turn it over and bake it for about 30 seconds (you need to put the dough in a hot pot so that it can be baked in a short time).

4. The baked crust can be covered with cloth to keep warm, and then baked with other cakes.

5. Filling practice: Add all marinades to the chicken breast and marinate for half an hour. If the chicken breast is too thick, slice it from the side so that it will cook quickly when fried.

6. Add some olive oil after the pot is hot, stir-fry the shredded colored pepper, add appropriate amount of salt and black pepper, and take it out for later use.

7. Reheat the pot, fry the chicken breast until it is done (don't fry it too much, it will burn wood), take it out after the meat cools slightly, and tear the chicken breast into strips with both hands, which can be bold or thick, so that it tastes better when chewed.

8. [Combination]: Put the baked tortillas into shredded chicken breast and colored peppers, and roll them up to enjoy.