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Easy Smoky Chipotle Pulled Chicken Tacos

Easy Smoky Chipotle Pulled Chicken Tacos

with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream

4.0(162)

Sam RichardsUpdated on January 09, 2026

Get 50% off 1st box + free for 3 months!

Get 50% off 1st box + free for 3 months!

Calories

:

1076 kcal

Protein

:

57.3g protein

Difficulty

:

Easy

Medium Spice

High Protein

Family Friendly

Allergens:

Cereals containing gluten
Milk
Egg

Deliciously easy to cook, it only takes 3 steps to put these Easy Smoky Chipotle Pulled 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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

290 grams

Slow Cooked British Chicken

400 grams

McCain Home Chips

(Contains: Cereals containing gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Chipotle Paste

1 sachet(s)

Smoky Base Paste

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Baby Leaf Mix

75 grams

Soured Cream

(Contains: Milk)

30 grams

Hot Sauce

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kJ)4503 kJ

Energy (kcal)1076 kcal

Fat39.1 g

of which saturates11.2 g

Carbohydrate118.4 g

of which sugars11.7 g

Dietary Fibre8.1 g

Protein57.3 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Oven dish

•Aluminum Foil

Instructions

Start Cooking

1

Preheat the oven to 220°C/200°C fan/gas mark 7.
Remove the chicken from its packaging. Place in an overproof dish along with the juices from the packet. Season with salt and pepper. Cover loosely with foil.
Roast on the middle shelf, 25-30 mins. IMPORTANT: Ensure it's piping hot throughout.
Next, spread the chips on a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake on the top shelf, 25-30 mins. Turn halfway.

Chicken Time

2

When the chips have 10 mins left, sprinkle over the hard Italian style cheese.
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, smoky base paste and sugar (see pantry).
Microwave the tortillas (2 per person) for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.

Dinner's Ready!

3

Pop the tortillas on your plates.
Top with the baby leaves, pulled chicken, soured cream and drizzle over the hot sauce (add less if you'd prefer things milder).
Serve the chips alongside.
Enjoy!

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