1/2 bbq chicken, meat shredded and skin and bones discarded
2 sprigs parsley, chopped
2 large handful of grated mozzarella cheese
12 La Banderita street tacos, warmed in the microwave so they a pliable
For the chicken filling, heat the oil in a sauté pan and fry leek and garlic until soft. Add the mushrooms and cook for a further 1-2 minutes then add the flour and fold through.
Cook for a further minute then deglaze with white wine, stirring regularly until it comes to the boil.
Add the chicken stock and mustard and boil until thick.
Add chicken and simmer for 5-10 minutes.
Remove from the heat and add the parsley. Cool a little.
Meanwhile preheat the oven at 190C and grease a 12-hole cupcake tin.
Place each street taco into the cupcake tin pressing down to form a taco cup.
Fill with the chicken filling and a sprinkle over cheese. Bake in the oven for 10-15 minutes until golden and crisp.
