Ingredients:
- 4 burrito size flour tortillas
- 225g boneless, skinless chicken breasts, cooked & shredded
- 1 cup corn kernels & diced red bell pepper• 1/2 onion, diced
- 2 tbsp light soy sauce
- 1/2 cup water
- 1 tbsp butter
- 1 tomato, diced
- Some Woh Hup Sriracha Chilli Sauce
- 2 tbsp cooking oil
Garnish
- More diced tomatoes
- 1 cup ginger dressing
- Sour cream, for topping
Preparation:
1. Add cooking oil into smoking large skillet.
2. Toss in chicken, corn, bell peppers and onion followed by light soy sauce and water, saute and stir well for 5 minutes. Remove.
3. Returm to medium heat. Add butter. When butter melts, add one tortilla until brown and remove, continue with the other 3.
4. To assemble, layer on chicken mixture and diced tomatoes. Drizzle over Woh Hup Sriracha Chilli Sauce and top with another tortilla.
5. Top with garnishing ingredients, cut into quarters and serve.coat.
6. Transfer a few pieces at a time to the panko mix and toss until evenly coated. Lay chicken pieces in a single layer on a baking sheet and repeat until all the chicken is coated.
7. Drizzle lightly with olive oil and bake for 10 minutes. Flip and cook until crisp and golden brown. Remove from oven, let rest on the baking
sheet for 5 minutes before serving with more hot sauce.
