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