Turn your Honey-Dijon Chicken & Pepper Traybake into epic tacos with charred pepper salsa and soured cream. Leftovers never tasted this good.
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Serves
2
Fresh Coriander
Lime
Sour Cream
Small Flour Tortilla
Salt
Serves
2
Fresh Coriander
Lime
Sour Cream
Small Flour Tortilla
Salt
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Step 1.
Before you begin, make the Honey-Dijon Chicken & Pepper Traybake batch recipe.
Step 2.
Add all the veggies from the batch onto a baking tray and slide under the grill to slightly char for 3-8 mins.
Step 3.
Shred the chicken using two forks and reheat gently in any leftover chicken juices.
Step 4.
Finely chop the grilled veg and coriander together with a knife, or pulse in a food processor until finely chopped. Transfer to a bowl and season with salt and lime juice to taste.
Step 5.
Warm the tortillas in a dry frying pan, under the grill, or in the oven.
Step 6.
Fill each tortilla with shredded chicken, a spoonful of soured cream, and plenty of charred pepper salsa. Get stuck in!
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