Mexican chicken tortillas

• olive oil↗2 tbsp tbsp
• soft flour tortillas↗6
• red leicester↗175g g

  cheese, grated

• cooked chicken↗250g g

  chopped

• medium tomatoes↗2

  sliced

• large ripe avocado↗1
• lime or lemon juice↗2 tsp tsp
• corianderhandful chopped

  handful chopped

• soured cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.

2. 2

   Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child’s portion.

3. 3

   For the adults’ version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.

4. 4

   Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.