Garlic Butter Creamy Chipotle Chicken Tacos

Directions

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

Ingredients

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

Equipment

pan