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4 tortilla wraps
2 chicken breasts
2 tbsp Crushed Chipotle Peppers
1 tbsp Pimenton Dulce
½ tsp salt
5 tbsp sour cream
2 handfuls shredded mozzarella
Boil the chicken breasts until cooked through, around 10 minutes. Strain and leave to cool down.
Once cooled, use your hands to shred the chicken breasts into thin strips.
In a bowl, combine the shredded chicken with the sour cream, Crushed Chipotle Peppers, Pimenton Dulce, salt and shredded mozzarella and mix well.
Lightly grease a baking tray and preheat your oven to 200 degrees. Place 2 tortillas on the tray and fill one half of each tortilla with the chicken mixture.
Close with the other half of the tortillas and press down firmly with your hands.
Cook in the oven for 15 minutes until golden brown.
Serve with guacamole and salsa.