Easy Smoky Chipotle Pulled Chicken Tacos
with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
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!
Tags:
Spicy
•High Protein
•Family Friendly
Allergens:
Cereals containing gluten
•Milk
•Egg
The quantities provided above are averages only.
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.
Total30 minutes
Active 5 minutes
DifficultyEasy
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
Utensils
•Baking Tray
•Oven dish
•Aluminum Foil
Cooking Instructions and Tips
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.
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.
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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