- 1 Florida Grapefruit
- 6 tortillas
- 1 ripe avocado
- 2 chicken fillets
- ⅜ cup grated cheddar cheese
- 1 cup red kidney beans, rinsed and drained
- 1 handful spinach shoots
- 1 small bunch fresh coriander
- olive oil
- Salt and pepper to taste
Preheat the oven to 375°F (190°C).
Peel and quarter the Florida grapefruit.
Brush the chicken fillets with a little olive oil and add salt and pepper to taste. Place in the oven for 20 minutes.
Pare and purée the avocado, then season with a dash of Florida grapefruit juice, salt and pepper.
Drain the kidney beans and rinse the spinach shoots.
Heat a drizzle of olive oil in a clean frying pan over a low heat. Cut a tortilla in half and place in the pan.
On the first quarter, spread a tablespoon of avocado purée, then add a few kidney beans and a few coriander leaves.
On the second quarter, place the pieces of roast chicken and spinach shoots. Add grated cheddar cheese to the third quarter and finish off with pieces of Florida grapefruit on the fourth quarter.
Once the cheddar has melted, fold each quarter over the other.
Your tortilla is ready! You can move on to the next ones.