½ whole-wheat tortilla

2 tbsp of sunflower oil

15 g parmesan

150 g chicken breast

1 ½ tsp Guajillo chili powder (or another chili powder)

1 small garlic clove

½ lime

salt, pepper

2 romaine hearts

½ bunch of cilantro


• Cut tortilla into very fine strips, place on a baking sheet and bake in preheated oven at 200°C until crisp, about 12 minutes. Remove and let cool.

• Cut garlic into cubes and chicken into stripes.

• Heat sunflower oil in a pan; brown garlic and chicken; spice up with chili powder and lime. 

• Trim lettuce, rinse, spin dry and cut into strips.

• Rinse cilantro, shake dry and pluck leaves.

• Place the lettuce in a bowl and mix with a bit of olive oil, white wine vinegar, cilantro, salt and pepper.

• Garnish salat with chicken stripes and sprinkle with parmesan and tortilla strips and serve immediately.