What are the main ingredients in Chipotle Strawberry Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chipotle Strawberry Chicken?

Calories: 1086, Carbs: 127 grams, Fat: grams, Protein: 49.8 grams, Sugar: 48 grams, Salt: 1426 grams

How do I prepare Chipotle Strawberry Chicken?

TIME TO ASSEMBLE: Top the toasted tortillas with the shredded green leaves, the strawberry chicken, the avocado slices, and a drizzle of the sour cream. Wrap up and savour the flavours, Chef! SOME PREP: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. In a small bowl, combine the sour cream and the chopped coriander. Loosen with water in 5ml increments until drizzling consistency and season. TOAST: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. STRAWBERRY SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until golden and soft, 4-5 minutes. Add the chopped chillies (to taste) and the strawberries. Fry until fragrant, 2-3 minutes (pressing the strawberries down with the back of a wooden spoon). Mix in the BBQ sauce and 100ml of water. Simmer until reduced and thickening, 4-5 minutes. Mix in the shredded chicken, remove from the heat, and season. BROWN THE CHICKEN: Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan. Using two forks, gently shred the chicken and season.

What should be prepared from my kitchen to make Chipotle Strawberry Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chipotle Strawberry Chicken

We all know the well-known combos: strawberries & cream, strawberries & champagne, strawberries & chocolate. So, let’s impress with an unexpected food pairing. Like chipotle chillies, strawberries & BBQ sauce! Add this wow-factor over shredded chicken with avo & sour cream, and you’ve got yourself a first-rate feast!

Chipotle Strawberry Chicken

with flour tortillas, green leaves & sour cream

Hands on Time: 30 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
BBQ Sauce
Chicken
Chipotle Chillies in Adobo
Free-range Chicken Mini Fillets
Fresh Coriander
Green Leaves
Onion
Onions
Sour Cream
Strawberries
Wheat Flour Tortillas
Wheat Tortillas Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BROWN THE CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. Using two forks, gently shred the chicken and season.
STRAWBERRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until golden and soft, 4-5 minutes. Add the chopped chillies (to taste) and the strawberries. Fry until fragrant, 2-3 minutes (pressing the strawberries down with the back of a wooden spoon). Mix in the BBQ sauce and 50ml of water. Simmer until reduced and thickening, 4-5 minutes. Mix in the shredded chicken, remove from the heat, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SOME PREP
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. In a small bowl, combine the sour cream and the chopped coriander. Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO ASSEMBLE
Top the toasted tortillas with the shredded green leaves, the strawberry chicken, the avocado slices, and a drizzle of the sour cream. Wrap up and savour the flavours, Chef!

Free-range Chicken Mini Fillets - 150g
Onion - 1
Chipotle Chillies In Adobo - 10g
Strawberries - 100g
BBQ Sauce - 50ml
Wheat Flour Tortillas - 2
Avocado - 1
Sour Cream - 50ml
Fresh Coriander - 3g
Green Leaves - 40g

Download the Recipe

Serves 2

BROWN THE CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan. Using two forks, gently shred the chicken and season.
STRAWBERRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until golden and soft, 4-5 minutes. Add the chopped chillies (to taste) and the strawberries. Fry until fragrant, 2-3 minutes (pressing the strawberries down with the back of a wooden spoon). Mix in the BBQ sauce and 100ml of water. Simmer until reduced and thickening, 4-5 minutes. Mix in the shredded chicken, remove from the heat, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SOME PREP
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. In a small bowl, combine the sour cream and the chopped coriander. Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO ASSEMBLE
Top the toasted tortillas with the shredded green leaves, the strawberry chicken, the avocado slices, and a drizzle of the sour cream. Wrap up and savour the flavours, Chef!

Free-range Chicken Mini Fillets - 300g
Onion - 1
Chipotle Chillies In Adobo - 20g
Strawberries - 200g
BBQ Sauce - 100ml
Wheat Flour Tortillas - 4
Avocado - 1
Sour Cream - 100ml
Fresh Coriander - 5g
Green Leaves - 80g

Download the Recipe

Serves 3

BROWN THE CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan. Using two forks, gently shred the chicken and season.
STRAWBERRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until golden and soft, 5-6 minutes. Add the chopped chillies (to taste) and the strawberries. Fry until fragrant, 4-5 minutes (pressing the strawberries down with the back of a wooden spoon). Mix in the BBQ sauce and 150ml of water. Simmer until reduced and thickening, 5-6 minutes. Mix in the shredded chicken, remove from the heat, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SOME PREP
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocados. In a small bowl, combine the sour cream and the chopped coriander. Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO ASSEMBLE
Top the toasted tortillas with the shredded green leaves, the strawberry chicken, the avocado slices, and a drizzle of the sour cream. Wrap up and savour the flavours, Chef!

Free-range Chicken Mini Fillets - 450g
Onions - 2
Chipotle Chillies In Adobo - 30g
Strawberries - 300g
BBQ Sauce - 150ml
Wheat Flour Tortillas - 6
Avocados - 2
Sour Cream - 150ml
Fresh Coriander - 8g
Green Leaves - 120g

Download the Recipe

Serves 4

BROWN THE CHICKEN
Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan. Using two forks, gently shred the chicken and season.
STRAWBERRY SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions until golden and soft, 5-6 minutes. Add the chopped chillies (to taste) and the strawberries. Fry until fragrant, 4-5 minutes (pressing the strawberries down with the back of a wooden spoon). Mix in the BBQ sauce and 200ml of water. Simmer until reduced and thickening, 5-6 minutes. Mix in the shredded chicken, remove from the heat, and season.
TOAST
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
SOME PREP
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocados. In a small bowl, combine the sour cream and the chopped coriander. Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO ASSEMBLE
Top the toasted tortillas with the shredded green leaves, the strawberry chicken, the avocado slices, and a drizzle of the sour cream. Wrap up and savour the flavours, Chef!