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Chipotle Chicken Tacos
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Chipotle Chicken Tacos

A quick, cheap and easy mexican-style family dinner for any weeknight. These chipotle chicken tacos pack a punch, best served with a fresh salsa and zesty guacamole!

Makes 4 Serves
Prep Time 15 minutes
Cook Time 10 minutes
Easy As
1 tbsp olive oil
500 g boneless chicken thighs, cut into thin strips
1 red onion, thinly sliced
1 red pepper, thinly sliced (optional)
2 cloves garlic, crushed
1 tsp Gregg's Ground Cumin
¼ tsp Gregg's Rubbed Thyme
½ cup Whitlock's Chipotle BBQ Sauce
To serve:
12 small tortillas, warmed
¼ cup fresh coriander
2 cups shredded iceberg lettuce
1 large carrot, grated (200g)
½ cup sour cream
To taste:
Extra Whitlock's Chipotle BBQ Sauce, lime wedges


Serves : 4
Serving Size : 480g

Avg. Quantity per Serving Avg. Quantity per 100g
Energy 4050kJ 835kJ
Protein 32.8g 6.8g
Fat, total 50.9g 10.5g
- saturated fat 18.4g 3.8g
Carbohydrate 90.3g 18.7g
- sugars 24.1g 5.0g
Dietary Fibre 8.0g 1.7g
Sodium 1280mg 265mg
Made with
 Whitlock's Chipotle BBQ Sauce
Step 1
Heat the olive oil in a large frying pan over medium high heat. Add the chicken and cook for 4 to 5 minutes until golden brown.
Step 2
Add the red onion, red pepper (if using) and garlic to the chicken and cook for a further 2 to 3 minutes, until the vegetables are just tender. Add the Gregg's Ground Cumin and Gregg's Rubbed Thyme and cook, stirring, for a further 30 seconds.
Step 3
Stir the Whitlock's Chipotle Sauce and ½ cup water into the chicken mixture. Bring to the boil, then remove from the heat. Season to taste.
Step 4
Serve the chicken mixture in warmed tortillas, topped with coriander, shredded lettuce, grated carrot and sour cream. Drizzle over extra Whitlock's Chipotle BBQ Sauce. Serve with lime wedges.
Serve with side salsa and guacamole.
What do I need?
Select All
olive oil
boneless chicken thighs
red onion
red pepper
cloves garlic
Gregg’s Ground Cumin
Gregg’s Rubbed Thyme
Whitlock's Chipotle BBQ Sauce
small tortillas
fresh coriander
sour cream
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