Buffalo seasoned chicken breasts slow cooked in hot sauce and butter and pulled apart. The sauce isn't spicy but full of flavour. Stuffed into mini tortillas wraps, they are then oven baked until golden and crispy. Serve with the creamy garlic avocado sauce and fresh coriander.
Ingredients
2 chicken breasts
40g hot sauce
40g butter
200g sweetcorn
1 red pepper, diced
1 brown onion, diced
6 mini wraps
Handful of mature cheddar
1 avocado
1 garlic clove
3 tbsp olive oil
Half a lime juice
Sea salt
To serve, pink onions, fresh coriander, spring onions
Method
Add the sweetcorn, pepper, onion, chicken, butter and hot sauce into the slow cooker and cook on low for 4-5 hours.
In the meantime, add the avocado, lime juice, garlic, olive oil and sea salt into a food processor and blend until smooth
Once cooked, pull the chicken apart and mix to soak up the juices.
Place a wrap into the slow cooker and press to soak in the juices. Place it on a plate and add a spoonful of chicken to one side of the wrap, top with grated cheddar and a spoonful of avocado cream.
Fold in half and place onto a lined baking tray. Cook for 10-15 minutes on gas mark 5 / 190 degrees until golden and crispy
Enjoy topped with pink onions, fresh coriander and spring onions
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