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  • 6 soft corn tortillas

  • 1 baby cos lettuce

  • 1 long red chilli

  • 1 Spanish onion

  • 1 garlic

  • 1 avocado

  • 8 cherry tomatoes

  • ¼ bunch coriander

  • 1 tsp smoked paprika

  • 1 can creamed corn

  • 200 mls thickened cream

  • 2 cans chopped tomatoes

  • 250g grated cheddar

  • 100g sour cream

  • 500g boned chicken thighs

  • Splash of Balsamic vinegar

  • Extra virgin olive oil


  • 1.

    Finely chop ½ Spanish onion, chilli, garlic.

  • 2.

    In frying pan fry onion, chilli, garlic and chopped chicken in a little olive oil and seal the chicken.

  • 3.

    Sprinkle with paprika.

  • 4.

    Pour in can of sweetcorn and cream and simmer for about 15 minutes.

  • Salsa:

  • 1.

    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.

  • 2.

    On each tortilla place lettuce leaf, sour cream, cheese, chicken mixture and salsa, fold and enjoy!


For more information and recipes from this series, click on the following link

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