Buffalo chicken and blue cheese tortillas

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Buffalo chicken and blue cheese tortillas Easy Food
Serves 8
2 x 198g tinned sweetcorn
380g cooked chicken, shredded
160ml buffalo sauce
1head of romaine lettuce, shredded
2 avocados, peeled and chopped

For the blue cheese sauce:
120ml double cream
150g blue cheese, crumbled

To serve:
16 small flour tortillas, more if desired
Fresh coriander, chopped
Spring onions, chopped
Lime wedges

  1. Heat a dry pan over a high heat. Add the sweetcorn and let it toast for about 6-8 minutes, stirring occasionally, until the edges begin to brown and caramelise. Remove from the heat and set aside.
  2. In a mixing bowl, toss the chicken in the Buffalo sauce until combined.
  3. In a small saucepan, heat the cream over a medium heat and bring to a gentle boil. Simmer for 4-5 minutes, stirring as the cream thickens.
  4. Add half of the blue cheese and use a fork to mash and stir it into the cream. Simmer for 3-4 minutes longer, until the sauce is thick enough to coat the back of a spoon. Add the remaining cheese and stir for 1-2 minutes, then remove from the heat.
  5. Top each tortilla with Buffalo chicken, lettuce, corn, and avocado, then drizzle with blue cheese sauce. Finish with coriander, spring onions and lime juice if desired.

Per serving: 338kcals, 22.7g fat (9.5g saturated), 16g carbs, 2.3g sugars, 20.5g protein, 4.8g fibre, 0.831g sodium