Ingredients:

2 One Stop skinless, boneless chicken thighs
1 One Stop yellow pepper, deseeded and cut into 8 slices
1 tsp One Stop olive oil
handful fresh coriander, leaves roughly chopped
4 flour tortillas
4 tbsp tomato salsa
1 tsp paprika
1 tsp Cajun seasoning
2 spring onions, sliced
75g grated mozzarella

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Method:

1. Add the chicken and pepper to a bowl, add in the paprika and cajun and drizzle with oil . Toss until fully coated, then transfer the chicken and pepper onto a hot barbecue or griddle pan. Cook for 15 mins until the chicken is cooked through and the peppers are softened. Once the chicken is cooked, chop or shred into bite-sized pieces.

2. To assemble, spread 1 tortilla with 2 tbsp of the tomato salsa. Top with half the chicken, pepper, spring onion and grated mozzarella then place another tortilla on top, pressing down slightly to hold it together. Repeat with the other 2 tortillas and the remaining fillings.

3.Transfer the filled tortillas to the griddle pan and cook for 1-2 mins each side until the bread is crisp and the cheese has melted. Cut into wedges and serve with salsa

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