Ingredients
These are the ingredients you need
- 225g rice flour
- 235ml water
- 1 teaspoon extra virgin olive oil
- 1 pinch pink Himalayan salt
Ingredients for the filling
- Cooked chicken from the broth
- Cooked chickpeas from the broth
- Extra virgin olive oil
- Garlic cloves
- Smoked paprika
- Romaine lettuce
- Roasted cherry tomatoes
- Cooked sweetcorn
- Ground chili
Step by step
Method
- 1In a bowl, mix together the tortilla ingredients.
- 2Pour portions into a non-stick frying pan and cook your tortillas one by one until you finish the batter.
- 3Meanwhile, heat a splash of olive oil in another pan with finely minced garlic cloves.
- 4Before the garlic turns golden, add the shredded chicken from the broth along with the chickpeas.
- 5Sauté everything well and season with smoked paprika to taste.
- 6Assemble the tacos: gluten-free tortilla on the bottom, then lettuce, chicken and chickpeas, cherry tomatoes, and sweetcorn.
- 7Finish with a drizzle of extra virgin olive oil and some ground chili over the top.
- 8All done! Now we can tuck into our CHICKEN AND CHICKPEA TACOS
