Spiced chicken & sweetcorn tacos

Name: Spiced chicken & sweetcorn tacos
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 British whole roast chicken; 198 g cans sweetcorn, drained and rinsed; 5 salad onions, finely sliced; 150 g tub half fat crème fraîche; 4½ tsp Cooks’ Ingredients Mexican Style Seasoning, plus extra for sprinkling; 2 tbsp Cooks’ Ingredients Jalapeño Peppers, roughly chopped, plus 2 tsp liquid; 8 soft tacos; 1 ruby gem lettuce, shredded; 200 g feta, crumbled

Using ready-cooked meat means that all the hot work has been done for you. Double up on the creamy chicken – it makes a cracking dip for tortilla chips.

4.5 out of 5 stars(2) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook-
Total time15 mins

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1 British whole roast chicken
2 x 198g cans sweetcorn, drained and rinsed
5 salad onions, finely sliced
150g tub half fat crème fraîche
4½ tsp Cooks’ Ingredients Mexican Style Seasoning, plus extra for sprinkling
2 tbsp Cooks’ Ingredients Jalapeño Peppers, roughly chopped, plus 2 tsp liquid
8 soft tacos
1 ruby gem lettuce, shredded
½ x 200g feta, crumbled

Pull the meat from the chicken into bitesized chunks, to give about 600g.
Put the chicken in a large bowl with the drained sweetcorn, salad onions, crème fraîche, 4 tsp Mexican-style seasoning and the jalapeño liquid. Season and fold everything together.
Divide the taco wraps between plates, add a little shredded lettuce to each, then top with a spoonful of chicken mixture. Scatter over the feta and jalapeños, roughly chopped, then sprinkle with the remaining Mexican-style seasoning and serve.