Garlic Vodka Sauce Chicken Tacos

• total time: 18 minutes

Ingredients

I think I’ve found the best filling flavour for tacos yet! Creamy tangy vodka sauce chicken made with cream cheese, brushed with garlic butter for the most moreish bite ever 😮💨 you’ll hit this recipe on repeat

Less than 500 calories for two and nearly 42g protein ✅

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Ingredients (serves 2):

200g chicken breast

Tsp smoked paprika

Tsp Italian herbs

Salt

Pepper

Tbsp white wine vinegar

Diced white onion

2 x tsp grated garlic

1 ½ tbsp tomato puree

25ml vodka (note you can omit or sub for chicken stock if you cannot use alcohol)

60g lightest @philadelphia_uki

50ml hot water

1/2 tsp chilli flakes (Adjust to your liking)

4 mini tortilla wraps

40g grated mozzarella

10g light butter

A few sprigs of fresh parsley chopped

Season the chicken all over with the smoked paprika, Italian herbs along with salt and pepper to taste.

Directions

Add to a hot pan and cook for 10-12 minute turning occasionally until cooked through. Remove from the pan.

In the same pan, deglaze with a tbsp of white wine vinegar. Add the diced white onion and tsp garlic. Fry for a couple of minutes until softened then add in the tomato puree. Continue to fry for a few minutes.

Add the vodka to the pan, mix well and fry for a further minute.

Add the Philadelphia to the pan along with the hot water to loosen and a sauce has formed.

Stir through the chicken and take off heat.

Add the mozzarella to each wrap before topping with the chicken. Fold over and add the wraps to a hot frying pan. Pan fry for 2-3 minutes each side over medium heat until golden both sides.

Melt together the butter, remaining tsp garlic and a pinch of the fresh parsley.

Brush the garlic butter over the tacos and scatter over the fresh coriander.

Calories per two tacos: 483 | Protein: 41.5g | Fat: 15.7g | Carbs: 37.5g