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BBQ taco wraps
BBQ taco wraps
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Innovative taco with crispy shell for added texture and stability.
Ingredients:
  • 12 (about 750g) chicken tenderloins
  • 20.00 ml chopped fresh coriander
  • 2 tsp Mexican chilli powder
  • 80ml (1/3 cup) lime juice
  • 2 corncobs
  • 400g can chickpeas, rinsed, drained
  • 1 avocado, cut into 1cm pieces
  • 2 spring onions (shallots), thinly sliced
  • 1 fresh red chilli, finely chopped
  • 82.50 ml chopped fresh coriander, extra
  • 12 mini tortillas, warmed
  • 12 tacos, warmed
  • Salsa, to serve
Instructions:
  • In a bowl, mix together the chicken, coriander, oil, chilli powder, and 2 tablespoons of lime juice. Season with salt and pepper. Cover and refrigerate for 20 minutes to let the flavors meld.
  • Place corn in a microwave-safe bowl and cover it. Microwave on high for 2 minutes. Preheat a barbecue grill or chargrill to medium-high. Spray the corn with oil and grill, turning occasionally, for 10 minutes until charred and tender. Let it cool slightly before cutting down the length of the corn to remove the kernels. Mix the corn kernels with chickpeas, avocado, spring onion, chili, oil, extra coriander, and remaining lime juice in a bowl.
  • Grill the chicken on medium-high heat, flipping occasionally, for about 5 minutes until fully cooked. Place on a plate and cover to maintain warmth.
  • Spread a teaspoon of sour cream on each tortilla, wrap it around a taco, then divide the chicken and corn mixture among the tacos. Finish by topping with salsa.

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