Prep 20 Mins
Cooking 15 Mins
Serves 2

Need dinner in a hurry? Turn to these flavour-packed taco tortilla toasties.  Serve a whole one per person as a main meal, or slice them into quarters for a knockout snack. It’s cheesy-melt indulgence at its best.


  • 1½ cups shredded cooked chicken
  • 3 Tbsp tangy mayonnaise
  • 2 tsp Cape Herb & Spice TACO SPICE
  • half to one deseeded red chilli, finely chopped (depending on how you like it)
  • large handful of coriander leaves, chopped
  • 2 large spring onions, finely sliced
  • 1½ cups grated cheddar cheese or mozzarella cheese
  • 4 soft tortillas
  • vegetable oil, for frying


Add the Cape Herb & Spice Taco Spice to the chicken along with the mayonnaise and chilli and mix through. Divide the chicken between two tortilllas. Scatter over spring onions and coriander and cover with the grated cheese. Place a second tortilla on top of each.

Place a large non-stick frying pan over low heat and paint lightly with a bit of vegetable oil. Place a loaded tortilla in the pan and cooked until golden and toasted on one side. Carefully flip over and fry the other side until golden – it’s important to keep the heat very low so that the cheese has a chance to melt and the tortilla doesn’t burn. Keep the first tortilla toasty warm in a low oven while you whip up the second one.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at