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
Chipotle Strawberry Chicken
with flour tortillas, green leaves & sour cream
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 55 minutes
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
BROWN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, the Avocado slices, and a drizzle of the Sour Cream. Wrap up and savour the flavours, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
BROWN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, the Avocado slices, and a drizzle of the Sour Cream. Wrap up and savour the flavours, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
BROWN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, the Avocado slices, and a drizzle of the Sour Cream. Wrap up and savour the flavours, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">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
BROWN THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan over high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken, the Avocado slices, and a drizzle of the Sour Cream. Wrap up and savour the flavours, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Onions - 2
Chipotle Chillies in Adobo - 40g
Strawberries - 400g
BBQ Sauce - 200ml
Wheat Tortillas Flour - 8
Avocados - 2
Sour Cream - 200ml
Fresh Coriander - 10g
Green Leaves - 160g
Frequently Asked Questions
What is the preparation time for Chipotle Strawberry Chicken?
The preparation time for Chipotle Strawberry Chicken with flour tortillas, green leaves & sour cream is between 30 and 45 minutes.
What is the total time required to make Chipotle Strawberry Chicken with flour tortillas, green leaves & sour cream?
The total time required to make Chipotle Strawberry Chicken with flour tortillas, green leaves & sour cream is between 35 and 55 minutes.
How many servings does Chipotle Strawberry Chicken provide?
4 servings
What are the main ingredients in Chipotle Strawberry Chicken?
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
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?
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
How many calories does Chipotle Strawberry Chicken have?
1086 calories
How much fat content does Chipotle Strawberry Chicken have?
grams
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