Perhaps your new favorite bean dish:
1. For the dough, chop flour, salt and cubed light butter with a large knife until fine crumbs form. Add water and quickly combine to form a soft, smooth dough. Divide into 12 to 16 on-the-spot portions, shape into balls and rest on lightly floured work surface for 30 to 60 minutes with lid closed.
Cut twelve to 16 squares of parchment paper with sides about 30 centimeters long. Roll out dough portions very thinly on lightly floured surface (approx. 25 cm ø). Draw onto prepared papers, place on top of each other and refrigerate with lid closed until ready to use (can be prepared up to 48 hours in advance).
3. warm a coated frying pan of about 30 cm ø. Place tortillas in the frying pan in order, paper side up; peel off paper. Bake over medium heat until they puff up and brown slightly.
This takes about 45 seconds, then flip to the other side and bake the second side as well. Wrap in a napkin and keep warm.
For the filling, cut the tomatoes into fine slices. Cut the avocado in half, remove the stone and remove the halves from the peel. Slice into fine strips on top. Immediately sprinkle with juice of one lemon. Cut cress or radish sprouts into small pieces with scissors.
Dry chicken breast fillets with kitchen roll, season. Fry in a little clarified butter under
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