BBQ Pulled Chicken & Corn Nachos
with Tomato Salsa & Garlic Aioli
- Gluten(Wheat)
- Milk
- Eggs
- Soy
You've heard of pulled pork, but this pulled chicken is easier, faster and even tastier! With a mildly spiced tomato sauce and a side of homemade nacho chips, this meal is a feast of colourful and delicious BBQ flavours. Eat up! *Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
tomato
1
cucumber
½ tin
sweetcorn
1 packet
pulled chicken
1 sachet
barbecue seasoning
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1
olive oil
¼ cup
water
30 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don't worry if they overlap). Toss with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, roughly chop tomato and baby spinach leaves. Drain sweetcorn (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook sweetcorn and pulled chicken, breaking up chicken with a spoon, until browned, 2-3 minutes. Add barbecue seasoning and tomato paste and cook until fragrant, 1 minute. • Reduce the heat to medium, then add the water, butter and chicken-style stock powder and simmer until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide nacho chips between plates. • Top with BBQ pulled chicken and corn. • Serve with tomato salsa and garlic aioli.
