@estelaaaa: ja falei pa ela q ta nd bom #wlw #fyp #xyzbca #mulherdepreso🔓🕊👫💍

Estela 🌟

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Thursday 09 July 2026 02:48:36 GMT

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gabi :

ridícula

2026-07-09 18:19:56

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faustin0 :

lindaa

2026-07-09 03:51:39

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licee💌 :

eita bb linda

2026-07-09 04:34:28

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𝐛𝐢𝐚 ♡ ׅ ۟ :

linda vei 😭😭

2026-07-09 03:15:08

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maalopesz_ :

linda!

2026-07-09 02:58:35

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Lis :

2026-07-15 03:57:05

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Beatriz :

2026-07-09 16:39:24

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bariani :

o jumpscare

2026-07-10 19:08:30

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❤️❤️

2026-07-09 02:50:53

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gabi :

😻😻

2026-07-09 18:19:49

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Anninhaa :

❤️

2026-07-09 11:58:02

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faustin0 :

😍😍😍

2026-07-09 03:51:25

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👏❣️

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Chicken alfredo tacos 🌮 For the chicken 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp onion powder 1/2 tsp Italian seasoning 2 tbsp lemon juice 2 tbsp oil for marinating + more for cooking For the Alfredo sauce: 2 tbsp butter 1 tbsp all purpose flour 2 cloves fresh garlic, minced 1 cup unsweetened heavy whipping cream Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1/2 cup milk 3/4 cup Parmesan cheese, freshly grated To assemble 15-16 mini tacos 1 cup mozzarella cheese Oil for lightly frying the tacos 1/4 cup parsley, freshly chopped for garnish Method Marinate the chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, lemon juice, and oil for 20–30 minutes. Cook until golden and set aside. In the same pan, melt the butter and sauté the garlic. Whisk in the flour, then add the heavy cream and milk. Season with salt, black pepper, and garlic powder. Simmer until slightly thickened, then stir in the Parmesan until smooth. Add the cooked chicken to half of the sauce and toss to coat. Reserve half for later . Fill each tortilla with mozzarella, the chicken Alfredo mixture, and a little more mozzarella. Fold and pan-fry until golden and crispy on both sides. Garnish with fresh parsley and serve with extra Alfredo sauce for dipping. #Recipe #tacos #alfredochicken

Chicken alfredo tacos 🌮 For the chicken 1 lb boneless chicken breast, cut into small pieces Salt to taste 1 tsp black pepper 1 tsp smoked paprika powder 1 tbsp garlic powder 1 tsp onion powder 1/2 tsp Italian seasoning 2 tbsp lemon juice 2 tbsp oil for marinating + more for cooking For the Alfredo sauce: 2 tbsp butter 1 tbsp all purpose flour 2 cloves fresh garlic, minced 1 cup unsweetened heavy whipping cream Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1/2 cup milk 3/4 cup Parmesan cheese, freshly grated To assemble 15-16 mini tacos 1 cup mozzarella cheese Oil for lightly frying the tacos 1/4 cup parsley, freshly chopped for garnish Method Marinate the chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, lemon juice, and oil for 20–30 minutes. Cook until golden and set aside. In the same pan, melt the butter and sauté the garlic. Whisk in the flour, then add the heavy cream and milk. Season with salt, black pepper, and garlic powder. Simmer until slightly thickened, then stir in the Parmesan until smooth. Add the cooked chicken to half of the sauce and toss to coat. Reserve half for later . Fill each tortilla with mozzarella, the chicken Alfredo mixture, and a little more mozzarella. Fold and pan-fry until golden and crispy on both sides. Garnish with fresh parsley and serve with extra Alfredo sauce for dipping. #Recipe #tacos #alfredochicken

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