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Peri Peri Chicken Breast and Charred Pepper Tacos
Peri Peri Chicken Breast and Charred Pepper Tacos

Peri Peri Chicken Breast and Charred Pepper Tacos

with Cheese and Sweet Chilli Mayo

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Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Chicken Breast and Charred Pepper Tacos in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Milk
•Cereals containing gluten

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

260 grams

Diced British Chicken Breast

1 unit(s)

Garlic Clove**

1 sachet(s)

Peri Peri Seasoning

1 unit(s)

Baby Gem Lettuce

30 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

Sweet Chilli Sauce

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

3 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2910 kJ
Energy (kcal)695 kcal
Fat26.1 g
of which saturates6.7 g
Carbohydrate67.4 g
of which sugars14 g
Protein44.6 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Garlic Press
•Grater
•Small Bowl

Instructions

Char the Pepper
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the bell pepper and discard the core and seeds. Cut lengthways into thin wedges.

c) Put the pepper wedges onto a baking tray and drizzle with oil. Season with salt and pepper.

d) When the oven is hot, bake on the top shelf until soft and slightly charred, 14-16 mins.

Fry the Chicken
2

a) While the pepper chars, heat a drizzle of oil in a medium frying pan on medium-high heat.

b) Once hot, add the diced chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Stir-fry until the chicken is golden brown and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Build the Flavour
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the garlic and peri peri seasoning to the chicken. Fry for 1 min.

Finish the Prep
4

a) While the chicken cooks, trim the baby gem, halve lengthways, then thinly slice.

b) Grate the cheese.

c) In a small bowl, mix together the mayo (see pantry for amount) and sweet chilli sauce.

Warm the Tortillas
5

a) A couple of mins before you're ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

Finish and Serve
6

a) When everything's ready, lay the tortillas onto your serving plates (3 per person).

b) To make your tacos, spread the base of each with sweet chilli mayo, top with the baby gem, charred pepper and peri peri chicken.

c) Finish with your grated cheese.

Enjoy!

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