Give your Mexican feast a makeover with this new twist on an old favourite!
3 ½ cups shredded roast chicken meat (450g)
35g sachet taco seasoning
3 cups grated pizza cheese
5 x 22cm round flour tortillas
Fresh coriander leaves, to garnish
TOMATO CHILLI SAUCE
3 large tomatoes (500g), chopped
2 green spring onions, chopped
2 long green chillies, trimmed, chopped
½ cup chopped fresh coriander
Grease base and side of a 21cm round springform pan (base measuring 20cm). Line base with baking paper. Place pan on an oven tray.
To make sauce, place all ingredients in a blender. Blend until smooth (makes 2 ½ cups).
Place half the sauce in a large bowl. Stir in chicken, seasoning and 2 cups of the cheese.
Spoon mixture evenly down centre of each tortilla. Roll up to enclose. Cut each roll crossways into four equal pieces.
Arrange pieces, cut-side up, in prepared pan, in a single layer. Spoon over remaining sauce. Sprinkle with remaining cheese.
Cook, uncovered, in a moderate oven (180C) for about 40 minutes, or until heated through and cheese is golden.
Serve hot pull-apart garnished with coriander.
TIP! Pull-apart can be prepared to end of Step 4, up several hours ahead. Refrigerate, covered. Cook just before serving. For a milder flavour, deseed chillies before blending. You will need a large barbecued chicken for this recipe.