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Pulled Chicken Tortillas

Pulled Chicken Tortillas

with chipotle drizzle and roasted potatoes

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Tags:

Spicy

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

320 grams

Irish Chicken Breast

90 grams

Chorizo

(Contains: Milk)

8 unit(s)

Tortilla

(Contains: Wheat)

50 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Tomato

2 unit(s)

Garlic

2 sachet(s)

Chipotle Paste

110 grams

Creme Fraiche

(Contains: Milk)

500 grams

Baby Potatoes

1 unit(s)

Shallot

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)4644 kJ

Energy (kcal)1110 kcal

Fat47.8 g

of which saturates23.9 g

Carbohydrate106 g

of which sugars8.5 g

Dietary Fiber3 g

Protein72.2 g

Cholesterol0 mg

Salt7.11 g

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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

2

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

Lay the chicken onto a lined baking tray. Coat well with the garlic, a drizzle of oil, salt and pepper. Roast the chicken in the oven until cooked through, 25-30 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.

3

Once the chicken is cooked, remove from the oven and use two forks to shred the chicken.

Fill the tortillas with the chicken and then scatter over the cheese and chorizo.

Place in an oven dish and bake for 4-5 mins, until the cheese is melted.

Halve, peel and chop the shallot into small pieces.. Cut the tomato into 1cm chunks. Mix the onion and tomato in a bowl. Season to taste with salt and pepper.

4

In a small bowl, mix the chipotle with the creme fraiche.

Serve the tortilla and top with the salsa.

Serve the roasted potatoes alongside.

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