|250 g||cheddar (shredded)|
|2||bell pepper (red)|
|2||limes (zest + juice)|
|2 tbsp||paprika powder|
|oil for frying and greasing|
Wash bell pepper and cucumber. Remove seeds, cut into fine slices, and transfer to a large mixing bowl. Roughly chop cilantro and mint and add to bowl. Season with lime zest, lime juice, salt, and pepper. Stir to combine and let sit to marinate.
Peel and finely dice red onion and green onions. Peel, pit, and dice avocado. Transfer all to a bowl and add cheddar, yogurt, and corn. Stir to combine and season with salt, and pepper.
Cut chicken breast into strips and season with salt and pepper. Heat oil in a frying pan set over medium-high heat. Fry chicken breast for approx. 3 – 4 min., or until golden brown. Add paprika powder to chicken and mix. Add to bowl with cheddar-yogurt mixture and stir to combine.
Top half of a wheat tortilla with the filling, then fold the tortilla in half to close. Repeat with remaining tortillas and filling. Fry each tortilla in a greased pan on both sides until golden bowl. Slice into wedges and serve with salad. Enjoy!