Garlic Butter Creamy Chipotle Chicken Tacos

Serves 2
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Directions

  1. 1Season the diced chicken with the garlic granules, smoked paprika, salt and black pepper.
  2. 2Season the diced chicken with the garlic granules, smoked paprika, salt and black pepper.
  3. 3Season the diced chicken with the garlic granules, smoked paprika, salt and black pepper.
  4. 4Add to a hot pan and fry the chicken until golden and cooked through.
  5. 5Add to a hot pan and fry the chicken until golden and cooked through.
  6. 6Add to a hot pan and fry the chicken until golden and cooked through.
  7. 7Remove from the pan and set aside.
  8. 8Remove from the pan and set aside.
  9. 9Remove from the pan and set aside.
  10. 10Reduce the heat slightly and add the chopped garlic.
  11. 11Reduce the heat slightly and add the chopped garlic.
  12. 12Reduce the heat slightly and add the chopped garlic.
  13. 13Cook for 30 seconds until fragrant, then stir in the chipotle paste and cook for a further 30 seconds.
  14. 14Cook for 30 seconds until fragrant, then stir in the chipotle paste and cook for a further 30 seconds.
  15. 15Cook for 30 seconds until fragrant, then stir in the chipotle paste and cook for a further 30 seconds.
  16. 16Pour in the light cream and add the cream cheese.
  17. 17Pour in the light cream and add the cream cheese.
  18. 18Pour in the light cream and add the cream cheese.
  19. 19Add 2-3 tablespoons of the hot water and stir until smooth and combined.
  20. 20Add 2-3 tablespoons of the hot water and stir until smooth and combined.
  21. 21Add 2-3 tablespoons of the hot water and stir until smooth and combined.
  22. 22Simmer gently for 2-3 minutes until slightly thickened.
  23. 23Simmer gently for 2-3 minutes until slightly thickened.
  24. 24Simmer gently for 2-3 minutes until slightly thickened.
  25. 25Stir in the parmesan and cook until the sauce is smooth.
  26. 26Stir in the parmesan and cook until the sauce is smooth.
  27. 27Stir in the parmesan and cook until the sauce is smooth.
  28. 28If it thickens too much, add a small splash of the remaining hot water to loosen.
  29. 29If it thickens too much, add a small splash of the remaining hot water to loosen.
  30. 30If it thickens too much, add a small splash of the remaining hot water to loosen.
  31. 31Return the cooked chicken to the pan and stir until fully coated.
  32. 32Return the cooked chicken to the pan and stir until fully coated.
  33. 33Return the cooked chicken to the pan and stir until fully coated.
  34. 34Sprinkle the mozzarella evenly over one half of each tortilla.
  35. 35Sprinkle the mozzarella evenly over one half of each tortilla.
  36. 36Sprinkle the mozzarella evenly over one half of each tortilla.
  37. 37Spoon the hot creamy chipotle chicken over the cheese and fold the tortillas over to enclose.
  38. 38Spoon the hot creamy chipotle chicken over the cheese and fold the tortillas over to enclose.
  39. 39Spoon the hot creamy chipotle chicken over the cheese and fold the tortillas over to enclose.
  40. 40Heat a clean pan over medium heat and toast the tacos for 2–3 minutes per side until golden and the cheese has melted.
  41. 41Heat a clean pan over medium heat and toast the tacos for 2–3 minutes per side until golden and the cheese has melted.
  42. 42Heat a clean pan over medium heat and toast the tacos for 2–3 minutes per side until golden and the cheese has melted.
  43. 43Melt butter with the chopped garlic for 10 seconds until just melted and fragrant.
  44. 44Melt butter with the chopped garlic for 10 seconds until just melted and fragrant.
  45. 45Melt butter with the chopped garlic for 10 seconds until just melted and fragrant.
  46. 46Once toasted, brush the garlic butter over the outside of the tacos and finish with fresh parsley.
  47. 47Once toasted, brush the garlic butter over the outside of the tacos and finish with fresh parsley.
  48. 48Once toasted, brush the garlic butter over the outside of the tacos and finish with fresh parsley.

Ingredients

  • 225 g chicken breast, diced small
  • 225 g chicken breast, diced small
  • 225 g chicken breast, diced small
  • 0.5 tsp garlic granules
  • 0.5 tsp garlic granules
  • 0.5 tsp garlic granules
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • 1 heaped tsp chopped garlic
  • 1 heaped tsp chopped garlic
  • 1 heaped tsp chopped garlic
  • 1 tsp chipotle paste
  • 1 tsp chipotle paste
  • 1 tsp chipotle paste
  • 75 ml light single cream
  • 75 ml light single cream
  • 75 ml light single cream
  • 40 g light cream cheese
  • 40 g light cream cheese
  • 40 g light cream cheese
  • 75 ml hot water
  • 75 ml hot water
  • 75 ml hot water
  • 20 g parmesan grated
  • 20 g parmesan grated
  • 20 g parmesan grated
  • 10 g lighter butter spread
  • 10 g lighter butter spread
  • 10 g lighter butter spread
  • 1 tsp chopped garlic
  • 1 tsp chopped garlic
  • 1 tsp chopped garlic
  • 4 small soft tortillas
  • 4 small soft tortillas
  • 4 small soft tortillas
  • 60 g mozzarella, grated
  • 60 g mozzarella, grated
  • 60 g mozzarella, grated
  • 2 3 sprigs fresh parsley chopped
  • 2 3 sprigs fresh parsley chopped
  • 2 3 sprigs fresh parsley chopped

Equipment

pan