A bit of freestyle here made from memory of what I ate ages ago in Barcelona; I have no idea what would a Spanish chef say to a lemon grass though! Never mind the original, this one turned out to be so tasty that I am here now, at 11 pm eating the second one ,already thinking about opening a ginger beer and promising myself I will run for a minimum 12 kms tomorrow. Guilty pleasures. kurde.
1 garlic clove
chicken breast (finely chopped)
a pack of tortillas
a can red kidney beans
lemon grass (leftover from Thai one)
Heat the oil, add crushed garlic and red pepper powder, cook for 1-2 min. Add chopped onion and lemon grass and cook till transparent. Add chicken, fry until light golden in colour. Add red kidney beans and cook for 10-15 mins on the low heat. Add spices of any liking: I used herb mix to add a bit of flavour, but paprika already makes the deal.
Roll up tortillas filled with the chicken-bean mixture, garnish with cheese and bake for 15 minutes until golden.