Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the marinated chicken and cook for around 15 minutes, stirring occasionally, until the chicken is fully cooked through and lightly coloured.

Pour in the double cream and stir well to combine. Let it simmer gently for 2–3 minutes until the sauce thickens slightly, then remove from the heat and set aside.

In a separate pan, add a small amount of oil and heat on low to medium heat. Place a mini tortilla into the pan and sprinkle a layer of mozzarella cheese over it.

Spoon some of the creamy chicken mixture onto one half of the tortilla. Allow it to cook for 1–2 minutes until the underside of the tortilla turns golden and slightly crisp.

Carefully fold the tortilla in half over the filling to form a taco. Press down gently and cook for another minute if needed, then remove from the pan. Repeat with the remaining tortillas and filling.