Greek Style Chicken Tacos
with Bell Pepper, Tomato, Cucumber and Rocket Salad
Loaded with chicken breast, roasted veg and a cucumber salad, these Greek Style Chicken Tacos are inspired by souvlaki wraps, just using tortillas to hold all the filling instead.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
Diced British Chicken Breast
1 unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Cucumber
1 unit(s)
Bell Pepper
2 unit(s)
Medium Tomato
1 sachet(s)
Dried Oregano
25 grams
Sun-Dried Tomato Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Onions
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Once golden, add half the red wine vinegar and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion is cooking, trim the cucumber and halve lengthways. Thinly slice widthways.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Cut the tomatoes into 1cm chunks.
In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) and remaining red wine vinegar.
Stir in the tomatoes, season with salt and pepper and mix well. Set aside to macerate.
Once the onion has caramelised, pop into a small bowl and cover to keep warm. Wipe out the pan.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the diced chicken and pepper chunks. Sprinkle with the dried oregano and season with pepper.
Fry, turning frequently, until golden and cooked through, 8-10 mins. Once golden, stir in honey (see pantry for amount) until glazed. Remove from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, in a small bowl, combine the sun-dried tomato paste and mayo (see pantry for amount).
Just before everything's ready, pile the tortillas (3 per person) onto a plate.
Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
If you're using the oven, pop them into the oven to warm through, 1-2 mins.
When everything's ready, add the rocket and cucumber to the tomato bowl. Toss to coat.
When everything's ready, lay the tortillas onto your serving plates (3 per person).
To make your tacos, fill each one with the salad, chicken and pepper.
Spoon the caramelised onions on top and drizzle with the sun-dried tomato mayo. TIP: Tacos are best enjoyed eaten by hand, tuck in the ends and get stuck in!
Enjoy!
