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Ingredients
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1 tablespoon
butter
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1/4 cup
cabbage kimchi, chopped
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1/4 cup
chicken breast, shredded
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1
flour tortilla
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1/2 cup
grated sharp cheddar
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1/2 teaspoon
sesame oil
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salt and black pepper to taste
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2 tablespoons
sour cream
Directions
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Mix kimchi and shredded chicken together. This way, any slight kimchi juice will be absorbed by the chicken.
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Add butter to a large skillet over medium-high heat. Place tortilla open face on the pan. On one side of the tortilla; add kimchi, chicken, cheese, sesame oil, and salt & pepper (to taste). Fold tortilla in half and cook until one side starts to turn golden brown (about 2 minutes per side). Once browned on one side, flip to the other side to brown.
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Slice into wedges and serve with a dollop of sour cream!
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