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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
2½ 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
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.
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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