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.
Allergens
Utensils
Tags
McCain Home Chips
400 grams
Slow Cooked British Chicken
290 grams
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. 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!
4728
kJ
Energy (kJ)
1130
kcal
Energy (kcal)
38.9
g
Fat
10.8
g
of which saturates
134.5
g
Carbohydrate
16
g
of which sugars
8.2
g
Dietary Fibre
54.3
g
Protein
3.07
g
Salt
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with Spiced 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
