- 1 (about 200g) single skinned chicken breast fillet
- 1 tablespoon olive oil
- 8 small roma tomatoes, cut into small slices
- 4 tablespoons coarsely grated cheddar
- Vegetable oil spray, to grease
- 4 round (20 cm-diameter) flour tortillas
- 1/2 avocado, cut into small slice
Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken breast and cook for 4 minutes on each side or until brown and cooked through.
Transfer chicken to a plate and set aside for 15 minutes to cool. Shred the chicken into thin strips and place in a large bowl.
Add the tomato and cheddar to the chicken mixture and stir until well combined.
Preheat oven to 120°C.
Lightly spray a medium non-stick frying pan with olive oil spray to grease. Place 1 tortilla in the frying pan on medium-high heat.
Top with one-quarter of the chicken mixture and spread evenly over half the tortilla, sprinkle with one-quarter of the avocado. Fold the tortilla over to form a semi-circle and cook for 2 minutes or until golden underneath.
Turn and cook for a further 1-2 minutes or until golden and heated through. Transfer to a baking tray.
Cover with foil and place in preheated oven to keep warm. Repeat with the remaining tortillas and chicken mixture, reheating and greasing pan between batches.
Cut tortillas into bite size pieces.
- Cuisine - Mexican
- Course - Lunch