What are the main ingredients in Bourbon BBQ Chicken Tortillas?

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

What is the nutritional information of Bourbon BBQ Chicken Tortillas?

Calories: 655, Carbs: 68 grams, Fat: grams, Protein: 38.8 grams, Sugar: 18.9 grams, Salt: 1049 grams

How do I prepare Bourbon BBQ Chicken Tortillas?

SIZZLING CHICKEN: Place a pan over a medium heat with a drizzle of oil. Pat the chicken thighs dry with a paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before shredding. BBQ FIESTA!: Lay down your warm, toasted tacos. Layer with the shredded green leaves and top with the pulled bourbon BBQ chicken. Top with the corn, piquanté pepper salsa, and a good dollop of the creamy lime cashew dressing. Garnish with any remaining chopped chives and generously squeeze over some lime juice. Wowzers, chef! ZESTY SALSA: In the bowl with the corn, add in the chopped piquanté pepper and ¼ of the chopped chives. Toss together and add a drizzle of oil and season to taste. In another bowl, mix together the cashew yoghurt, a pinch of lime zest, and ½ of the remaining chopped chives. Season to taste and set aside for the fiesta. TASTY TACOS: Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 30-60 seconds per side until warmed through and lightly crisped. Alternatively, stack on a plate with a damp clean tea towel in between each one and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out. PULLED BBQ GOODNESS!: Using a fork shred the chicken thighs and return shredded chicken to the pan, add in the BBQ sauce and toss through until the chicken is coated. Allow the sauce to simmer uncovered, stirring occasionally. Stir in juice from 2 lime wedges. Remove from the heat, season to taste and set aside. CHARRED CORN: Place a pan over a medium high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and place in a bowl.

What should be prepared from my kitchen to make Bourbon BBQ Chicken Tortillas?

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

Bourbon BBQ Chicken Tortillas

Name: Bourbon BBQ Chicken Tortillas
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tea Towel

Everything tastes better in a tortilla! These tortillas are filled with, oh so dreamy, pulled bourbon bbq chicken, shredded lettuce, zesty corn, piquanté pepper and spring onion salsa. Dios mío! Now that’s a tortilla!

Bourbon BBQ Chicken Tortillas

with piquanté peppers, charred corn & spring onion salsa

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Bourbon BBQ Sauce
Cashew Nut Yoghurt
Chicken
Corn
Corn (frozen)
Free-range Chicken Thigh Fillets
Fresh Chives
Lime
Limes
Piquanté Peppers
Salad Leaves
Soft Shell Corn Tortillas

From your kitchen:

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

Serves 1

SIZZLING CHICKEN
Place a pan over a medium heat with a drizzle of oil. Pat the chicken thighs dry with a paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before shredding.
CHARRED CORN
Place a pan over a medium high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan on completion and place in a bowl.
PULLED BBQ GOODNESS!
Using a fork shred the chicken thighs and return shredded chicken to the pan, add in the BBQ sauce and toss through until the chicken is coated. Allow the sauce to simmer uncovered, stirring occasionally. Stir in juice from 1 lime wedge. Remove from the heat, season to taste and set aside.
ZESTY SALSA
In the bowl with the corn, add in the chopped piquanté pepper and ¼ of the chopped chives. Toss together and add a drizzle of oil and season to taste. In another bowl, mix together the cashew yoghurt, a pinch of lime zest, and ½ of the remaining chopped chives. Season to taste and set aside for the fiesta.
TASTY TACOS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 30-60 seconds per side until warmed through and lightly crisped. Alternatively, stack on a plate with a damp clean tea towel in between each one and microwave for 30 seconds. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
BBQ FIESTA!
Lay down your warm, toasted tacos. Layer with the shredded green leaves and top with the pulled bourbon BBQ chicken. Top with the corn, piquanté pepper salsa, and a good dollop of the creamy lime cashew dressing. Garnish with any remaining chopped chives and generously squeeze over some lime juice. Wowzers, chef!

Free-range Chicken Thigh Fillets - 3
Corn - 75g
Bourbon BBQ Sauce - 65ml
Lime - 1
Piquanté Peppers - 25g
Fresh Chives - 3g
Cashew Nut Yoghurt - 30ml
Soft Shell Corn Tortillas - 3
Salad Leaves - 40g

Download the Recipe

Serves 2

SIZZLING CHICKEN
Place a pan over a medium heat with a drizzle of oil. Pat the chicken thighs dry with a paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before shredding.
CHARRED CORN
Place a pan over a medium high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and place in a bowl.
PULLED BBQ GOODNESS!
Using a fork shred the chicken thighs and return shredded chicken to the pan, add in the BBQ sauce and toss through until the chicken is coated. Allow the sauce to simmer uncovered, stirring occasionally. Stir in juice from 2 lime wedges. Remove from the heat, season to taste and set aside.
ZESTY SALSA
In the bowl with the corn, add in the chopped piquanté pepper and ¼ of the chopped chives. Toss together and add a drizzle of oil and season to taste. In another bowl, mix together the cashew yoghurt, a pinch of lime zest, and ½ of the remaining chopped chives. Season to taste and set aside for the fiesta.
TASTY TACOS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 30-60 seconds per side until warmed through and lightly crisped. Alternatively, stack on a plate with a damp clean tea towel in between each one and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
BBQ FIESTA!
Lay down your warm, toasted tacos. Layer with the shredded green leaves and top with the pulled bourbon BBQ chicken. Top with the corn, piquanté pepper salsa, and a good dollop of the creamy lime cashew dressing. Garnish with any remaining chopped chives and generously squeeze over some lime juice. Wowzers, chef!

Free-range Chicken Thigh Fillets - 6
Corn - 150g
Bourbon BBQ Sauce - 125ml
Lime - 1
Piquanté Peppers - 50g
Fresh Chives - 5g
Cashew Nut Yoghurt - 65ml
Soft Shell Corn Tortillas - 6
Salad Leaves - 80g

Download the Recipe

Serves 3

SIZZLING CHICKEN
Place a pan over a medium heat with a drizzle of oil. Pat the chicken thighs dry with a paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before shredding.
CHARRED CORN
Place a pan over a medium high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and place in a bowl.
PULLED BBQ GOODNESS!
Using a fork shred the chicken thighs and return shredded chicken to the pan, add in the BBQ sauce and toss through until the chicken is coated. Allow the sauce to simmer uncovered, stirring occasionally. Stir in juice from 3 lime wedges. Remove from the heat, season to taste and set aside.
ZESTY SALSA
In the bowl with the corn, add in the chopped piquanté pepper and ¼ of the chopped chives. Toss together and add a drizzle of oil and season to taste. In another bowl, mix together the cashew yoghurt, a pinch of lime zest, and ½ of the remaining chopped chives. Season to taste and set aside for the fiesta.
TASTY TACOS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 30-60 seconds per side until warmed through and lightly crisped. Alternatively, stack on a plate with a damp clean tea towel in between each one and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
BBQ FIESTA!
Lay down your warm, toasted tacos. Layer with the shredded green leaves and top with the pulled bourbon BBQ chicken. Top with the corn, piquanté pepper salsa, and a good dollop of the creamy lime cashew dressing. Garnish with any remaining chopped chives and generously squeeze over some lime juice. Wowzers, chef!

Free-range Chicken Thigh Fillets - 9
Corn (frozen) - 1
Bourbon BBQ Sauce - 175ml
Limes - 2
Piquanté Peppers - 75g
Fresh Chives - 8g
Cashew Nut Yoghurt - 85ml
Soft Shell Corn Tortillas - 9
Salad Leaves - 120g

Download the Recipe

Serves 4

SIZZLING CHICKEN
Place a pan over a medium heat with a drizzle of oil. Pat the chicken thighs dry with a paper towel. When the pan is hot, fry the chicken on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. Remove from the heat on completion and set aside to rest for 5 minutes before shredding.
CHARRED CORN
Place a pan over a medium high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and place in a bowl.
PULLED BBQ GOODNESS!
Using a fork shred the chicken thighs and return shredded chicken to the pan, add in the BBQ sauce and toss through until the chicken is coated. Allow the sauce to simmer uncovered, stirring occasionally. Stir in juice from 4 lime wedges. Remove from the heat, season to taste and set aside.
ZESTY SALSA
In the bowl with the corn, add in the chopped piquanté pepper and ¼ of the chopped chives. Toss together and add a drizzle of oil and season to taste. In another bowl, mix together the cashew yoghurt, a pinch of lime zest, and ½ of the remaining chopped chives. Season to taste and set aside for the fiesta.
TASTY TACOS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 30-60 seconds per side until warmed through and lightly crisped. Alternatively, stack on a plate with a damp clean tea towel in between each one and microwave for 30 seconds. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
BBQ FIESTA!
Lay down your warm, toasted tacos. Layer with the shredded green leaves and top with the pulled bourbon BBQ chicken. Top with the corn, piquanté pepper salsa, and a good dollop of the creamy lime cashew dressing. Garnish with any remaining chopped chives and generously squeeze over some lime juice. Wowzers, chef!