Put the chicken breats one by one in a blender and mix it with the ice-crushing function.
Be careful not to mix it too long, only a few seconds. Or you'll get chicken mousse.
Add pepper and salt.
Bake the chicken in a hot pan and add some Garam Masala and paprika.
When the chicken is almost done, add the red beans. Whom you first rinsed with water. I always use beans from a can.
Add some freshly cut coriander.
Take an oven plate and cover it with a baking sheet. Place the mini wraps on it and sprinkle some olive oil on both side of them. Rasp parmigiano on top, don't be afraid to use too much cheese ;-)
Then fill them with the chicken mixture.
Add some more coriander, a splash of Messicana salsa and close the wraps like tacos.
If it does'nt stay closed, use a toothpick.
Place in an oven of 180 degrees until the tacos become crispy and brown. Usually taken 5 to 8 minutes max.
Serve with again some fresh coriander, some cherry tomatoes (for the colour) and if you want to some sour cream. Drizzle a bit of lime & jalapeno salsa on top and you're done.
You can use all topping you like for these tacos!