Chipotle chicken tostadas


1 essential Waitrose red onion, finely sliced
½ tbsp maple syrup
4 limes, zest of 2, juice of all, plus wedges to serve
1kg essential Waitrose Britishchicken thigh fillets, trimmed of fat and sinew
90g jar Waitrose Cooks’ Ingredients chipotle paste
1 tbsp barbecue sauce
2½ tbspessential Waitrose vegetable oil
28g pack coriander, stalks finely chopped, leaves torn
3 essential Waitrose large tortilla wraps, quartered
50g essential Waitrose feta cheese, crumbled


1. Preheat the grill to high, about 250˚C. Cover the red onion with boiling water for 15 seconds; drain well, then mix with the maple syrup, juice of 2 limes and a pinch of salt. Cover and chill.

2. Season the chicken thighs and mix with the chipotle paste, barbecue sauce, zest and juice of 2 limes, ½ tbsp vegetable oil and the coriander stalks. Lay on a foil-lined baking tray and grill for 5-7 minutes on each side, until charred and cooked through.

3. Meanwhile, heat the remaining 2 tbsp oil in a small pan. Fry the tortilla pieces in batches over a medium heat for 20-30 seconds on each side, until crisp; drain on kitchen paper. 

4. Slice the chicken and divide between the tortilla pieces. Top each with a little feta, the pickled red onion and a few coriander leaves. Serve with the lime wedges and a spoonful of salsa, if liked. 

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,922kj
Fat 38.9g
Saturated Fat 10.5g
Carbohydrate 34.7g
Sugars 9.5g
Protein 52.7g
Salt 1.8g
Fibre 2.3g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Fri May 01 13:42:00 BST 2015.