Ingredients:
For chicken tortillas
- 6 pieces boneless chicken thighs/breast, about 1 1/2 lb (750 g);
- 1/4 cup (60 ml) white wine;
- 4 pieces flour tortillas;
- 4 pieces easy melting cheese;
- 1 tablespoon vegetable oil;
- 1 tablespoon honey;
- 1 cup cut radicchio;
- 1 cup cut little gem lettuce/Boston lettuce;
- 1 tablespoon chopped parsley;
- 1/2 cup chopped olives;
- 1 spicy green pepper, optional.
For marinate
- 1/2 teaspoon sea salt;
- 1/2 teaspoon ground black pepper;
- 1/4 teaspoon thyme;
- 1 teaspoon paprika.
For sour cream sauce
- 3 tablespoons sour cream;
- 1/4 cup (60 ml) half and half;
- 1 teaspoon chopped parley.
Recipe:
Serving for 4
Make 4 tortillas
- Clean and pat dry chicken;
- Bone chicken and cut out fat but leave skin on;
- Add marinate, best for an hour or more;
- Add vegetable oil in a sauté pan;
- Place chicken in with skin down when oil gets hot;
- Do not move, give them a chance to cook;
- Turn them over when edges start to turn brown;
- Give a chance for the second side to cook;
- Pull the pan off the heat and add white wine;
- Let it boils back and burn off the alcohol;
- Cover and cook;
- Transfer to a baking pan;
- Place in toaster oven/oven for 5 minutes;
- Top with honey to crisp the skin;
- Take them out to rest before slicing;
- Warm flour tortillas in the toaster/oven;
- Place a slice cheese when the flour tortillas is warmed;
- Take it out when cheese starts to melt;
- Top with chicken, chopped vegetables and sour cream sauce;
- Serve warm.
For sour cream sauce
- Mix sour cream with half and half until smooth;
- Fold in parsley;
- Keep refrigerated.