Chipotle chicken tostadas

Chipotle chicken tostadas

Quarters of toasted tortillas topped with chipotle and barbecue sauce-coated chicken,  pickled red onion and feta cheese.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

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Ingredients

  • 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 British Chicken Thigh Fillets, trimmed of fat and sinew
  • 90g jar Cooks' Ingredients Chipotle Paste
  • 1 tbsp barbecue sauce
  • tbsp essential Waitrose vegetable oil
  • 28g pack coriander, stalks finely chopped, leaves torn
  • 3 essential Waitrose Large Tortilla Wraps, quartered
  • 50g essential Waitrose feta cheese, crumbled

Method

  1. Preheat the grill to high, about 250ºC. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,922kJ/ 699kcals

Fat

38.9g

Saturated Fat

10.5g

Carbohydrates

34.7g

Sugars

9.5g

Fibre

2.3g

Protein

52.7g

Salt

1.8g

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Overall rating (4/5)

4 out of 5 stars1 rating