• ½ small chipotle chili, soaked in hot water
• ½ tsp cumin, seed
• 2 Tbsp fresh coriander
• Salt, to taste
• Pepper, to taste
• 2 tsp vegetable oil
• Vegetable oil, to sear chicken
• 2 x 8” flour or corn tortillas

Spicy Papaya Salsa:

• 1 small ripe papaya, peeled, seeded and diced
• 1 red onion, finely chopped
• 1 clove garlic, minced
• Juice of ½ lime
• 2 Tbsp fresh parsley, chopped
• ½ tsp fresh jalapeno, chopped
• ¼ tsp salt

Garnish:

• Shredded lettuce
• Sour Cream
• Diced avocado

Heat vegetable oil over high heat in a skillet. Sear chicken for about 3 minutes on each side, or until golden. Remove pan from heat and transfer chicken to a roasting pan. Finish cooking chicken in oven for 8 to 10 minutes or until juices run clear. Cool chicken, Dice into small chunks and reserve.

Papaya Salsa:

Combine ingredients in a medium bowl. If a thicker sauce is desired, pulse half of mixture in blender until smooth. Cover and chill until ready to use. Adjust seasoning before serving.

To Assemble:

Cut 4 - 2 ½ “ circles from each tortilla with a round cookie cutter. Fold them over to create a half moon shape and then lay them side by side in a small loaf pan so they hold their shape. Bake for 7-8 minutes or until crisp and golden. Cool and fill with chicken and toppings.