Recently, I’ve been making lots of chilli chicken fake-aways, and stumbled on the idea of putting them inside tacos! The recipe uses my popular chilli chicken recipe as a base, then stuffed into mini wraps with crunchy, fresh lettuce! These are so good any day of the week.
This recipe is part of my ‘eat well for £4′ series – where I make meals from easily accessible ingredients, under £4 a portion.
I use the frozen shredded chicken strips from Aldi for this, which makes it so much easier (and cheaper!), but any battered or breaded chicken would work really well here. The sauce is sweet, sticky and slightly tangy; it coats everything beautifully and comes together in minutes.
How to make sticky shredded chilli chicken tacos:
Scroll down for the full recipe card and ingredient list.
1. Begin by preparing your veg – finely chop the onion and peppers into small pieces
2. Then air fry your shredded chicken pieces as per the packet instructions
3. Mix together the sauce ingredients
4. Then, once the chicken is cooked, turn off the air fryer. And in a pan, fry the onion for 1 min, then add in the peppers and fry for a further 1 min. Then, pour in the sauce – it’ll instantly thicken
5. Then, add in the cooked shredded chicken – stir to coat, and add extra water if needed
6. Finally, stack the chicken on the mini wraps with a little lettuce! You may want to heat the wraps in the microwave for 20 seconds to soften (you can warm the whole stack together). Top them with a little spring onions and enjoy!
Sticky Shredded Chilli Chicken Tacos
These sticky shredded chilli chicken tacos are one of those meals that looks and tastes like a proper fakeaway — but comes in at under £3.50 a portion and you probably have most of the sauce ingredients in your cupboard already.
Ingredients
- Shredded chicken strips (I use the frozen ones from Aldi or Morrisons)
- 1 red pepper
- 1 green pepper
- 1 red onion
- 2 spring onions
- 2 garlic cloves
For the sauce:
- 3 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 2 tbsp water
- 1 tsp cornflour
To serve:
- Mini wraps
- Lettuce
- Mayo (optional)
Instructions
- Air fry the chicken strips as per the packet instructions, taking 1 minute off the cooking time.
- Chop all the vegetables into bite-sized pieces.
- Mix all the sauce ingredients together in a small bowl and set aside.
- Heat a little oil in a hot pan and fry the red onion for 2 minutes.
- Add the peppers, spring onions and garlic and cook for 1 minute more.
- Pour in the sauce and stir until it starts to thicken.
- Add the cooked chicken and toss to coat everything. Add an extra tablespoon of water if the sauce gets too thick.
- Warm your wraps in the microwave, then fill with lettuce, mayo if using, and the sticky chilli chicken.
Notes
I use the frozen shredded chicken strips from Aldi — they're brilliant for this and really affordable. Any supermarket shredded or sliced chicken works though. Keep an eye on the sauce as it thickens quickly — if it gets too thick before the chicken goes in, just splash in a little more water.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 521Total Fat 1gUnsaturated Fat 1gSodium 394mgCarbohydrates 28gFiber 3gSugar 17gProtein 3g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
