Tortilla Wraps with Bresso

Wash chicken fillets, pat dry and cut into strips. Season with salt and pepper. Peel onion and cut into fine rings. Hollow out the bell bell pepper and cut into strips. Heat olive oil in a frying pan and brown the chicken. Once the meat is cooked, transfer to a plate and keep warm. Add a little olive oil to the pan and sauté the onion and bell bell pepper strips until they are firm to the bite. Meanwhile, warm the tortillas according to package directions. Dice the tomatoes and spread the bresso on the warm tortillas. Spread the vegetables and fried chicken strips on top, sprinkle with chopped parsley and roll up.

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