with Spiced Oven-Ready Chips, Baby Leaves and Soured Cream
Deliciously easy to cook, it only takes 3 steps to put these Easy Pulled BBQ Chipotle Chicken Tacos on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Slow Cooked British Chicken
290 grams
McCain Home Chips
400 grams
Central American Style Spice Mix
1 sachet(s)
Chipotle Paste
20 grams
BBQ Sauce
96 grams
Plain Taco Tortillas
3.96 unit(s)
Baby Leaf Mix
20 grams
Soured Cream
75 grams
Crispy Onions
1 sachet(s)
- 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. Sprinkle over the Central American style spice mix. 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.
- Season the chips with salt and serve on the side.
- Enjoy!
4775
kJ
Energy (kJ)
1141
kcal
Energy (kcal)
39.3
g
Fat
10.9
g
of which saturates
135.6
g
Carbohydrate
16.2
g
of which sugars
8.8
g
Dietary Fibre
55.1
g
Protein
3.44
g
Salt
with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
