Chipotle chicken tostadas

Name: Chipotle chicken tostadas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 essential Waitrose red onion, finely sliced; ½ tbsp maple syrup; 4 limes, zest of 2, juice of all, plus wedges to serve; 1 kg essential Waitrose British Chicken Thigh Fillets, trimmed of fat and sinew; 90 g jar Cooks' Ingredients Chipotle Paste; 1 tbsp barbecue sauce; 2½ tbsp essential Waitrose vegetable oil; 28 g pack coriander, stalks finely chopped, leaves torn; 3 essential Waitrose Large Tortilla Wraps, quartered; 50 g essential Waitrose feta cheese, crumbled

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.