Sriracha Chicken: Start by shredding the rotisserie chicken. In a large bowl, mix the chicken with the black beans, mayo, Sriracha, spring onions, coriander and lime juice.
Place a large frying pan over a medium heat and lay a tortilla on the base. Sprinkle some of the cheese mix over one half of the tortilla and then press some of the chicken mixture on top of the cheese.
Fold the uncovered half over the cheese/chicken mixture and press down to seal. Cook on one side until golden and you can see cheese melting then flip over and cook on the other side until golden and all the cheese has melted. Serve immediately.
Chicken Naans: Start by shredding the rotisserie chicken. Mix the chicken with the mango chutney, coriander & lime juice and set aside. Spread the naans with the mint yoghurt and top with the chicken mixture. Place the chopped salad on top and sprinkle some more coriander and finally garnish with the chopped chilli.
Fettuccine Alfredo: Start by shredding the rotisserie chicken.
Cook the pasta according to packet instructions, drain and set aside. In a large saucepan heat the butter and creams, then add the parmesan cheese and let it melt
slowly over a low heat. Add the cooked pasta and some of the cooking water and season well with black pepper. Toss through the shredded chicken and serve immediately with more parmesan grated on top.