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Peri Peri Chicken Tacos and Chips

Peri Peri Chicken Tacos and Chips

with Baby Gem Salad and Tomato Salsa
Lily Stevens
Lily StevensUpdated on November 10, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
658 kcal
Protein
: 
42.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

50 grams

Hot Sauce

2 unit(s)

British Chicken Breasts

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)

4 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

1 tbsp

Honey

1 tbsp

Mayonnaise

Energy (kJ)2754 kJ
Energy (kcal)658 kcal
Fat13.5 g
of which saturates3.2 g
Carbohydrate98 g
of which sugars17.9 g
Dietary Fibre8.8 g
Protein42.5 g
Salt2.6 g
Potassium1096.7 mg
Calcium26.6 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Knife
•Grater
•Large Bowl
•Small Bowl
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Cut the tomato into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

3

In a large bowl, combine the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of olive oil. Season with salt and pepper, then set your salad dressing aside.

In a small bowl, combine the hot sauce and honey (see pantry for amount). Set aside.

Slice the chicken breasts into 1cm strips.

4

When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Season with salt and pepper. Cook until golden brown, stirring occasionally, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

Once cooked, stir the garlic and peri peri spice mix into the chicken. Fry until fragrant, 1 min.

Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the baby gem to the bowl of dressing and toss to coat.

6

Share the tortillas between your plates. Spread the mayonnaise (see pantry for amount) over each tortilla.

Load with some salad, then top with the spiced chicken. Drizzle over the honey hot sauce mix, then top with the tomato - as much as you'd like.

Serve the chips and any remaining salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!

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