4 inch flour tortillas
1 lbs cooked shredded chicken breast 
1 Tb. of Cholula hot sauce 
1/2 stick butter

Garnish Preparation:
Celery, shaved paper thin on mandolin soaked in ice water for several hours
Thin slice of cambazola cheese 

Heat pan over medium heat and heat Cholula sauce. Add butter and reduce heat to low and whisk until emulsified. Pour sauce over shredded chicken. Mix well. To assemble taco, place slice of cambazola cheese on bottom of tortilla, add chicken and top with celery.

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