@stikklyfeyhapo: Close that 🌮 #yhapojj #fyp

Yhapojj

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Friday 26 June 2026 17:58:31 GMT

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rel :

bro ts so hard

2026-06-28 18:27:09

1

zardxi :

hello yhap

2026-06-26 21:30:15

9

H :

thank u yhap

2026-06-28 22:53:57

0

xxlampyxx :

If you guys wanted to listen on SoundCloud

2026-06-28 00:09:01

5

UND34D2U :

What song is this

2026-06-26 23:06:03

3

jay :

yhap all year

2026-06-26 18:03:26

9

Ryan Le :

Every snippet just gets better and better this is literally insane

2026-06-28 19:38:25

0

Tylercooksup :

Goat

2026-06-28 03:23:04

0

Imadoll Duhh🍭💋 :

The one and only

2026-06-26 19:16:53

1

dwaup :

True artist

2026-06-26 18:00:35

0

valython :

yhap i love u

2026-06-27 21:45:03

0

Ayii :

Yhapp all summerrr

2026-06-26 18:22:27

1

𝓒𝓒 :

2026-06-27 14:54:07

0

ilikegirlsthatlikesgirls :

2026-06-28 00:03:55

0

ً :

2026-06-27 21:49:10

0

Jä :

li yhap🥹

2026-06-27 18:48:54

0

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Easy Chipotle Chicken Tacos w/ Pico & Sauce 👩🏻‍🍳🫶🏻 Ingredients: 2 chicken breasts 2 tablespoons olive oil 1 teaspoon red pepper flakes 1 teaspoon cumin ½ tablespoon paprika 1 teaspoon onion powder 1 teaspoon oregano 1 teaspoon salt 1 teaspoon black pepper 3 cloves garlic, minced Juice of ½ lime 3 chipotle peppers in adobo sauce, chopped Pico de Gallo: 3–4 Roma tomatoes, diced ½ cup cilantro, chopped ½ cup red onion, finely chopped Juice of ½ lime Salt and pepper, to taste Chipotle Sauce: ¼ cup mayonnaise 3 chipotle peppers in adobo sauce, chopped 1 tablespoon adobo sauce from the can Garlic powder, to taste Salt and pepper, to taste For Assembly: 10 tortillas Mozzarella cheese, shredded 2 tablespoons oil, for cooking Instructions: -In a bowl, combine the olive oil, red pepper flakes, cumin, paprika, onion powder, oregano, salt, black pepper, garlic, lime juice, and chopped chipotle peppers. -Coat the chicken breasts evenly with the marinade. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator for more flavor. While the chicken is marinating, prepare the pico de gallo by combining the diced tomatoes, cilantro, red onion, lime juice, salt, and pepper in a bowl. Mix well and set aside. -Make the chipotle sauce by mixing the mayonnaise, chopped chipotle peppers, adobo sauce, garlic powder, salt, and pepper until smooth. Set aside. -Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). -Remove the chicken from the pan and let it cool slightly. Cube the chicken and set aside. Reduce the heat to medium and add a small drizzle of oil to the skillet. Place a tortilla in the pan and top one half with cubed chicken and shredded mozzarella cheese. -Fold the tortilla over and cook until golden brown and crispy, about 2–3 minutes per side, and the cheese is melted. Remove from the skillet and repeat with the remaining tortillas. -Serve topped with pico de gallo and a drizzle of chipotle sauce. Enjoy! 🌮🫶🏻 #chicken #tacos #EasyRecipe #lunch #dinner

Easy Chipotle Chicken Tacos w/ Pico & Sauce 👩🏻‍🍳🫶🏻 Ingredients: 2 chicken breasts 2 tablespoons olive oil 1 teaspoon red pepper flakes 1 teaspoon cumin ½ tablespoon paprika 1 teaspoon onion powder 1 teaspoon oregano 1 teaspoon salt 1 teaspoon black pepper 3 cloves garlic, minced Juice of ½ lime 3 chipotle peppers in adobo sauce, chopped Pico de Gallo: 3–4 Roma tomatoes, diced ½ cup cilantro, chopped ½ cup red onion, finely chopped Juice of ½ lime Salt and pepper, to taste Chipotle Sauce: ¼ cup mayonnaise 3 chipotle peppers in adobo sauce, chopped 1 tablespoon adobo sauce from the can Garlic powder, to taste Salt and pepper, to taste For Assembly: 10 tortillas Mozzarella cheese, shredded 2 tablespoons oil, for cooking Instructions: -In a bowl, combine the olive oil, red pepper flakes, cumin, paprika, onion powder, oregano, salt, black pepper, garlic, lime juice, and chopped chipotle peppers. -Coat the chicken breasts evenly with the marinade. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator for more flavor. While the chicken is marinating, prepare the pico de gallo by combining the diced tomatoes, cilantro, red onion, lime juice, salt, and pepper in a bowl. Mix well and set aside. -Make the chipotle sauce by mixing the mayonnaise, chopped chipotle peppers, adobo sauce, garlic powder, salt, and pepper until smooth. Set aside. -Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). -Remove the chicken from the pan and let it cool slightly. Cube the chicken and set aside. Reduce the heat to medium and add a small drizzle of oil to the skillet. Place a tortilla in the pan and top one half with cubed chicken and shredded mozzarella cheese. -Fold the tortilla over and cook until golden brown and crispy, about 2–3 minutes per side, and the cheese is melted. Remove from the skillet and repeat with the remaining tortillas. -Serve topped with pico de gallo and a drizzle of chipotle sauce. Enjoy! 🌮🫶🏻 #chicken #tacos #EasyRecipe #lunch #dinner

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