Finely chop ½ Spanish onion, chilli, garlic.
In frying pan fry onion, chilli, garlic and chopped chicken in a little olive oil and seal the chicken.
Sprinkle with paprika.
Pour in can of sweetcorn and cream and simmer for about 15 minutes.
Finely dice rest of onion, cut tomatoes into ¼’s, chop coriander. Put chopped avocado into a mortar and pestle, add in tomato, onion and coriander and balsamic vinegar and a splash of extra virgin olive oil and mix.
On each tortilla place lettuce leaf, sour cream, cheese, chicken mixture and salsa, fold and enjoy!
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