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
12 small tortillas, warmed
¼ cup fresh coriander
2 cups shredded iceberg lettuce
1 large carrot, grated (200g)
½ cup sour cream
Extra Whitlock's Chipotle BBQ Sauce, lime wedges
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 480g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
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.
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.
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.
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.