Season the chicken

• Mix the pulled chicken with the taco seasoning in a bowl until evenly coated.

Fill the tortillas

• Lay the mini tortillas out and spoon the seasoned chicken onto one half of each.
• Top with the grated cheddar cheese and fold the tortillas closed.

Pan-fry the tacos

• Heat the olive oil in a frying pan over medium heat.
• Cook the tacos in batches until golden and crispy on both sides and the cheese has melted.

Serve

• Serve the mini tacos warm, with your favourite dips.