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Griddled tortillas stuffed with chicken, melted cheese and peppers, cut into wedges.
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Shred the cooked chicken and toss with the smoked paprika. Thinly slice the pepper and spring onions.
Lay a tortilla in a dry frying pan over medium heat. Scatter over half with cheese, chicken, pepper and spring onion, then fold the tortilla in half.
Cook for 2-3 minutes each side, pressing down, until golden and the cheese has melted.
Repeat with the remaining tortillas. Cut each into wedges and serve with salsa, guacamole or soured cream.
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