1 packet chicken breast (free-range if possible), cooked and diced
1 bunch spring onions, cut into rounds
4 tbsp (approx) Blue Dragon Sweet Chili Dipping Sauce
1.5 cups cheddar cheese
Heat a large frying pan over a medium heat. While it is warming up place a flour tortilla on the base.
On the base tortilla, arrange the chopped cooked chicken, sliced spring onion, a good glug of Blue Dragon sweet chili dipping sauce and finally generously top with cheese.
Finally top with a second tortilla. Once the base has turned a golden brown and is quite crisp, using a spatula (or a couple!) flip over and repeat the cooking time on the other side, again until crisp and golden.
Remove from the pan, leave to stand and cool for 1-2 minutes and then slice into wedges. Serve with sour cream and guacamole if desired.