Directions
- 1In a plate, put the cornflakes and crumble them by hand.
- 2Add sweet paprika and salt to the cornflakes.
- 3In a plate with tomato passata, dip one side of a small 25g tortilla.
- 4Dip the tortilla in the crumbled cornflakes mixed with paprika and salt.
- 5Place the tortillas on a baking rack upside down, with the cornflake side facing out.
- 6Spray a drizzle of oil on the tortillas.
- 7Bake at 175° for 10 minutes.
- 8For the filling, combine shredded chicken, tomato, barbecue sauce (zero calorie), mustard, spices, and salt.
- 9Put all ingredients for the chicken in a pan and reduce until it has a creamy consistency.
- 10Once the tacos have rested and become crispy, fill them with lettuce, chicken, and a drizzle of white sauce (like Caesar Fit).
Ingredients
- 8 Tortilla piccole
- 35 gr passata di pomodoro
- 50 gr cornflakes
- paprika dolce
- sale
- 300 gr Pollo sfilacciato
- 100 gr passata di pomodoro
- 50 gr salsa BBQ 0 Kcal
- 20 gr senape
- paprika dolce
- pepe
- aglio
- zenzero
- cipolla
- 1 gr sale
- lattuga
- salsa bianco (io una cesar light fatta da me)
Equipment
griglia da fornopadella
Tips
- If you don't have ready-made shredded chicken, you can boil a chicken breast for about 50 minutes and then shred it by hand.
- Once cooled, the tacos will be crispy.
- You can use a Caesar Fit sauce made at home as white sauce.
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