Ingredients Weight Measure
Cream cheese, softened 1/2 cup
Maple syrup 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 4 tsp.
Flour tortillas, 8" 8 ea.
Chicken thighs, boneless, sautéed, shredded 3 ea.
Red onions, fine diced 1/4 cup
Mild salsa 1 cup
Cilantro, chopped 2 Tbsp.


  1. Blend together the cream cheese, maple syrup and TABASCO® Chipotle Pepper Sauce. Spread the mixture on all 8 tortillas.
  2. Divide the chicken and onions into four and spread on 4 of the tortillas. Top with the remaining tortillas, cheese-side down.
  3. Grill on both sides until golden brown. Cut each tortilla into 8, serve with the salsa and garnish with cilantro.

Yield: 16 servings