– 400 g Chicken Breast Strips – 5 Tortilla – 1/2 head Lettuce – 1 large Red Tomato – 1 Cucumber – 1/2 Lemon – 4 tbsp Mayonnaise – Salt – Black Pepper – Olive Oil
1. Brush the tortilla with olive oil, form into a bowl on a ovenproof bowl. Bake at 350°F for 10-12 minutes. 2. Cook chicken breast strips in a pan with cooking oil at medium high. Cook 2 minutes every sides until all golden brown. Set aside and cut the chicken into 1/2 inch pieces. 3. Chop all the vegetables into 1/2 inch dice.
4. In a large bowl add vegetables and chopped chicken breast. Season with salt and black pepper. Stir to combine. 5. For the dressing, combine 4 tbsp mayonnaise and juice from 1/2 lemon. 6. Place chicken salad on tortilla bowl and add lemon mayo dressing.