Chipotle chicken tostadas

Name: Chipotle chicken tostadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 red onion, finely sliced; ½ tbsp maple syrup; 5 limes, scrubbed; 1 kg pack slower reared chicken thigh fillets; 95 g jar chipotle paste; 1 tbsp barbecue sauce; 2½ tbsp vegetable oil, plus more if needed; 25 g pack coriander, stalks finely chopped, leaves torn; 6 large tortilla wraps, quartered; 50 g Essential Greek Feta, crumbled; Tomato salsa, to serve (optional)

Crisp tortilla pieces topped with spiced chicken, zingy lime pickled onions and fresh creamy feta. Think open tacos, with more crunch.

4.5 out of 5 stars(2) Rate this recipe

High protein

Serves6
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 red onion, finely sliced
½ tbsp maple syrup
5 limes, scrubbed
1kg pack slower reared chicken thigh fillets
95g jar chipotle paste
1 tbsp barbecue sauce
2½ tbsp vegetable oil, plus more if needed
25g pack coriander, stalks finely chopped, leaves torn
6 large tortilla wraps, quartered
50g Essential Greek Feta, crumbled
Tomato salsa, to serve (optional)

Preheat the grill to high. Put the red onion into a small bowl and cover 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.
Trim the chicken of any fat and sinew then mix with the chipotle paste, barbecue sauce, zest and juice of 2 limes, ½ tbsp vegetable oil and the coriander stalks. Spread over a foil-lined baking tray and grill for 7-10 minutes on each side, until charred and cooked through with no pink meat and juices that run clear.
Meanwhile, heat 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 golden and crisp; drain on kitchen paper. Top up the oil for the last couple of batches, if needed.
Slice the chicken, mix into its juices and divide between the tortilla pieces. Top each with a little feta, the pickled red onion and a few coriander leaves. Serve with the final lime cut into wedges for squeezing, and a spoonful of salsa, if liked.

Cook’s tip

If you’re veggie, toss sliced halloumi with the chipotle and barbecue sauces, lime zest and just a squeeze of juice, plus the oil and coriander. Grill until golden and leave out the feta.

Typical values per serving when made using specific products in recipe