Chicken and mushrooms tacos

(For 3 tacos)

• 1 punnet BroccoCress
• 3 leaves of lettuce
• 1 boiled egg
• 120gr sliced cooked mushrooms
• 20gr red chilli
• 30gr diced red onions
• 120gr cooked chicken
• 50gr grated red Leicester cheese
• 3 tsp sour cream

• Burn the tortilla bread slightly on both sides on a hot grill pan to add a smokey flavour to them. 
• Fill up with the ingredients and serve with some freshly cut BroccoCress. 

Recipe: Franck Pontais