These are my go-to easy tacos when I want a quick and delicious lunch. I tend to use a store-bought fajita or taco seasoning, or make a simple blend of whatever I have (more info in the recipe card below). They’re lovely with some guac and sour cream dip, the lettuce and red onion bring a nice light crunch!

This recipe is part of my ‘eat well for £4’ series – just shows, reducing that food shop does not need to mean boring meals!

How to make easy, cheesy chicken Tacos:

Scroll down for full recipe card and ingredient list

1. Begin by finely chopping your onion and shredding your lettuce. Grate the mozzarella if needed.

2. Cook the chicken in a frying pan, with a little oil until it’s cooked through and white throughout, then remove from the pan. Don’t clean the pan.

3. Assemble your tacos – microwave the mini wraps as per the packet instructions, then layer with mozerella (all over) and chicken on one side – fold in half

4. Then fry these in the same pan you cooked the chicken in, flip them over after 1 min and add some oil if needed in the pan. Honestly, sometimes the seasoning sticks a little, so if needed you can clean away any ‘burnt’ bits in the pan. Flip until both sides are browned and the cheese is melted – the chicken is already cooked through so you’re only doing this until it’s the texture you’d like for the cheese and the wrap.

5. Then assemble! Pour them apart and put the lettuce and red onion inside

Continue to Content

Yield: 2 Servings

Easy Cheesy Chicken Tacos

No Ratings

Print

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 chicken breasts
• 6 mini wraps
• 1 red onion, diced
• Handful of shredded lettuce
• 1 pack fajita or taco seasoning*
• 1 tsp lime juice (optional, if you want it for the chicken marinate)
• Handful of grated mozzarella
• A little oil

Instructions

1. Prep everything first – dice the red onion, shred the lettuce and finely dice the chicken.
2. Toss the chicken in the seasoning.
3. Heat a little oil in a frying pan and cook the chicken until cooked through. Don't wash the pan afterwards.
4. Assemble the tacos by adding mozzarella and chicken to each wrap. Don't overfill them or they'll spill out in the pan.
5. Fry the tacos in the same pan until the cheese has melted and the edges are golden and crispy, flipping a couple of times. If the seasoning starts catching on the pan, add a splash of water to deglaze it.
6. Open the tacos and fill with the diced red onion and shredded lettuce.
7. Serve and enjoy!I love these with guacamole and soured cream for lunch, or with some potatoes on the side if I'm having them for tea.