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Chipotle chicken tostadas
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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.
Typical values per serving:
This recipe was first published in May 2015.