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Jerk-spiced chicken taquitos with mango salsa

Jerk-spiced chicken taquitos with mango salsa

Spice up a midweek meal with this quick and easy air fryer recipe, served with a tangy salsa – the shredded chicken makes a simple taquito filling.

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  • Serves2 with some leftover salsa
  • CourseSnack
  • Prepare30 mins
  • Cook15 mins
  • Total time45 mins

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  • 150g pack Cooks’ Ingredients Flamegrilled Chicken
  • 2 tbsp Cooks' Ingredients Jerk Marinade Paste
  • 75g feta, crumbled
  • 2 essential Waitrose Large Tortilla Wraps
  • 1 tbsp olive oil, for brushing
  • 1 Essential Little Gem Lettuce, shredded
  • ½ x 150g pot Essential Soured Cream, to serve

For the salsa

  • 1 perfectly ripe mango, peeled and finely diced
  • 2 salad onions, finely chopped
  • ½ Scotch bonnet chilli, to taste, deseeded and finely chopped
  • 1 unwaxed lime, zest and juice
  • ½ x 25g pack coriander, leaves finely chopped


  1. Preheat an air fryer to 180ºC (or see tips). For the salsa, miix the mango with the salad onions, chilli and lime zest and juice. Top with the coriander and set aside (don’t mix it together yet).

  2. Put the chicken into a bowl, add the jerk marinade and 50g feta, then mix together. Cut the tortillas in ½. Brush 1 halved tortilla with olive oil, flip it, then shape ¼ of the chicken mixture into a sausage shape along the cut edge. Tightly roll, then repeat with the other tortillas and filling.

  3. Place the rolled tortillas, seam-side down, in the air fryer basket and cook for 10-15 minutes until golden, crisp and piping hot throughout. Do this in batches if the basket is not big enough. Meanwhile, spread the lettuce over a serving plate and fold the coriander into the unmixed salsa.

  4. Using a serrated knife, halve the cooked taquitos, then arrange on the lettuce. Top with the remaining feta, some mango salsa and a drizzle of soured cream. Serve with the remaining salsa on the side.

Cook’s tip

If you don’t have an air fryer, preheat the oven to 200ºC, gas mark 6 and bake the taquitos on a lined baking sheet for 20 minutes, or until crisp. You can also use the shredded chicken and jerk paste mix to top nachos, or to fill tacos or burritos. Keep leftover salsa covered in the fridge for 1-2 days.


Typical values per serving when made using specific products in recipe


3,032kJ/ 726kcals



Saturated Fat












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