Garlic Shredded Chipotle Chicken Tacos
Directions
- 1Season chicken with paprika, cumin, garlic granules, salt, and pepper. Pan-fry until almost cooked, then drizzle with lime juice and remove from the pan.
- 2Add garlic, onion, and pepper to the pan and cook until softened. Meanwhile, shred the cooked chicken with two forks.
- 3Return the shredded chicken to the pan with chipotle paste, tomato puree, salsa, stock cube, and water. Mix well, add sweetcorn, and cook for a few minutes.
- 4Place cheese on each wrap and top with the chicken mixture.
- 5Fry the quesadillas in a hot pan for a couple of minutes on each side.
- 6Melt butter, garlic, and coriander. Brush over the tortillas and serve.
Ingredients
- 200 g chicken breast
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic granules
- 1 salt
- 1 pepper
- 1 tbsp lime juice
- 2 tsp grated garlic
- 1 red onion
- 1 red pepper
- 1 tsp chipotle paste
- 1 tsp tomato puree
- 2 tbsp tomato salsa
- 1 chicken stock cube
- 50 ml water
- 40 g sweetcorn
- 4 mini tortilla wraps
- 60 g grated mozzarella
- 10 g light butter
- 1 tsp coriander leaf
Equipment
frying panforkswooden board