Easy Pulled Chipotle Chicken Tacos
with Chips, Baby Leaves and Soured Cream
A customer favourite, this Easy Pulled Chipotle Chicken Tacos is a tried-and-tested recipe that always wins with a crowd.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
290 grams
Slow Cooked British Chicken
20 grams
Chipotle Paste
96 grams
BBQ Sauce
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
20 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains Milk)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Remove the chicken from its packaging. Place in an overproof dish, discarding the juices. Season with salt and pepper. Cover loosely with foil.
- Roast on the middle shelf, 25-30 mins.
- Next, spread the chips on a baking tray in a single layer. Bake on the top shelf, 25-30 mins. Turn halfway.
- Once cooked, remove the chicken from the oven. Shred as finely as you can. IMPORTANT: Ensure it's piping hot throughout.
- Season with salt and pepper. Stir in the chipotle and BBQ sauce.
- Microwave the tortillas (2 per person) for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold.
- Pop the tortillas on your plates.
- Top with the baby leaves, pulled chicken, soured cream and crispy onions.
- Serve with the chips on the side.
- Enjoy!
