If using large lavash sheets, trim them down into smaller circles using a bowl as a guide.
Heat oil in a pan and sauté the diced chicken meat until it releases and reabsorbs its juices.
Chop the onion and peppers, add them to the chicken, and continue to sauté until softened.
Stir in the red pepper flakes, ground paprika, dried thyme, salt, and the cheddar cheese slice. Cook until the cheese is melted and well combined.
Place a generous amount of the chicken filling onto each lavash circle, folding them into taco shapes.
Arrange the filled tacos in a greased baking tray, pressing them firmly together so they stand upright.
Top the arranged tacos evenly with grated kashar cheese and corn kernels.
Bake in a preheated oven at 170°C (340°F) until the cheese is fully melted.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
