pulled chicken tacos

pulled chicken tacos

pulled chicken tacos

Beat the budget and make your own pulled chicken tacos.

  • 35 mins
  • Makes 8 mini
  • Easy

INGREDIENTS

  • 8 slices white bread
  • soft butter, for spreading

FOR THE PULLED CHICKEN

  • 2 chicken breasts, butterflied
  • 180ml bbq sauce
  • ½ x 410g tin red kidney beans, drained and roughly crushed
  • squeeze lemon juice

FOR THE SALSA

  • 1 tomato, chopped
  • ½ small red onion, chopped
  • squeeze lemon juice
  • handful coriander, chopped + extra
  • 1 chilli, finely chopped (optional)

 

  • 125ml iceberg lettuce, shredded

METHOD

  1. Roll out the bread as thinly as possible. Use an 11cm round cutter to cut a large circle out of each slice.
  2. Fry circles in batches on medium-high for about 3 minutes or until golden and toasted (toast one side only). Fold each circle in half (toasted side out) over wooden spoon handles or an oven rack. Set aside to cool.
  3. For the pulled chicken, heat a griddle pan on medium-high and fry the chicken for 2-3 minutes on each side or until cooked. Season. Shred the chicken by pulling apart with two forks. Mix through remaining ingredients.
  4. For the salsa, combine all the ingredients. Season.
  5. To serve, stuff the tacos with the lettuce, chicken mixture and salsa. Top with extra coriander.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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