Tortillas with Chicken and Cheese

Weekend inspiration for chicken and cheese tortillas.

Due to their simple preparation, tortillas are an ideal choice for gatherings or a quick meal. The key ingredient you must have is a generous amount of cheese! 😊

In this recipe, we’ve used store-bought Poco Loco tortillas—fine, crispy, and ready to be filled with your favorite ingredients.

Follow the steps below, and you’ll have these irresistibly juicy and hot rolls on your table in no time.


  • 400 grams of chicken breast
  • 8-10 tortillas
  • a few red peppers
  • sour cream
  • 200 grams of grated Gouda cheese
  • salt, pepper
  • hot sauce (optional)
  • oil
  • a small can of corn


Fry the chicken in a pan, ensuring it remains juicy. Then shred it with a fork, literally tearing it into pieces.

Cut the peppers into strips and roast them until they become soft and develop a slight char for extra flavor.

Place the shredded chicken back in the pan. Add the cheese, sour cream, and corn, and heat the mixture over low heat until the cheese starts to melt. This step is essential to ensure the cheese melts nicely and stretches through the bites. After that, add all the desired spices.

Fill the tortillas by placing the filling near one edge, add a few strips of paprika, then roll up and fold the edges towards the middle to prevent the contents from falling out during baking.

Bake these cheese-filled packets for a few minutes until they acquire a golden brown color or even black lines, especially if you are baking them on a grill pan.

Bon appétit!