Sweet, sticky chicken wrapped up in soft tortillas with a zingy spring onion salsa. One of our best batch leftover recipes going.
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Serves
2
Cucumber
Spring Onion
Green Chilli
Rice Vinegar
Sesame Oil
Small Flour Tortilla
Sour Cream
Fresh Coriander
Salt
Optional
Sambal
Sesame Seeds
Serves
2
Cucumber
Spring Onion
Green Chilli
Rice Vinegar
Sesame Oil
Small Flour Tortilla
Sour Cream
Fresh Coriander
Salt
Optional
Sambal
Sesame Seeds
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Step 1.
Before you begin, make the Sticky Soy, Ginger & Garlic Chicken Traybake batch recipe.
Step 2.
Slice the cucumber in half lengthways and scoop out the seeds and discard. Then finely dice the cucumber.
Step 3.
Finely slice the spring onions and green chilli.
Step 4.
Mix the cucumber, spring onions and chilli with the rice vinegar, sesame oil and a pinch of salt. Set aside to pickle for 10 mins.
Step 5.
Meanwhile, reheat the Soy, Ginger & Garlic Chicken Traybake leftovers in a pan, oven or microwave until hot and glazed. Slice the chicken into strips.
Step 6.
Toast the tortillas in a dry frying pan until soft and warmed through.
To build your tacos, spread a little sour cream over each tortilla, then pile on the sticky chicken and spoon over the salsa. Finish with coriander, sesame seeds and sambal, if using.
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