In a pan add the white wine vinegar, 25 ml water and the sugar. Heat until the sugar is dissolved. Turn off the heat and add the cabbage. You can use it once cooled a bit, but the longer you can leave it, the tastier it will be. Set aside.
Mix the mozarella and cheddar. Set aside.
Add the avocado, Greek yoghurt, cilantro, lime juice to a blender and blend until smooth. Season to taste. Set aside.
Add the vegetable oil to a pan on medium heat.
Place a tortilla in the pan and add 1/8 part of the cheese mixture to the tortilla. Spread it out.
Add 1/8 part of the pulled chicken to the tortilla. Place it only on 1 half of the tortilla. Bake it until the cheese melts.
Add a dollup of avocado crema and some cabbage and fold the tortilla. Bake it shortly until your torilla is golden brown and crispy.
Enjoy with some more avocado crema if desired.
