Tortilla rolls (24 pcs)

Heat the olive oil in a frying pan and fry the chopped onion and squeezed garlic 2-3 minutes over medium heat. The onion must remain firm. Add chili powder and cumin and fry stirring 1 minute. Add the chopped chicken meat and mix well. Heat till the meat is warm. Add the chopped coriander leaves and remove the pan from the heat.

Soften the tortilla's by heating on both sides for 30 seconden over high heat in a dry frying pan with thick bottom.

Place a tortilla on a working surface and divide a large spoon of the chicken mixture over the middle. Wrap the tortilla carefully.

Pour 5 cm oil in a fryer and heat the oil to 180°C/360°F. Fry the rolls until crisp and drain on kitchen paper.

Serve with avocado, chile sauce and guacamole.