Bresc BV

Taco with pulled chicken and goat cheese


4 taco shells
200 g pulled chicken
20 g iceberg lettuce
80 g Bresc Chunky salsa tomato
80 g goat’s spread cheese
20 g Bresc Ajo de Andalucía Spanish garlic puree
20 g Bresc Cherry tomatoes garlic parsley

Preparation method

Mix the spread cheese with Andalusian garlic puree. Fill the tacos with the lettuce and 20 g of the salsa. Spoon the hot pulled chicken onto the lettuce. Then spoon another 10 g of the salsa onto the pulled chicken. Garnish the tacos with the goat’s cheese and cherry tomatoes garlic parsley.