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