Pulled chicken taquitos

Chicken Taquitos

Rolled tortillas filled with spiced shredded chicken and black beans, baked until crisp and dipped in soured cream or guacamole to serve

By , 22 May 2020

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Chicken Taquitos
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 352g serving contains
  • Energy

    2430KJ

    581KCAL

    29%
  • Fat

    19.0g

    med

    27%
  • Saturates

    5.6g

    med

    28%
  • Sugars

    11.6g

    low

    13%
  • Salt

    1.55g

    med

    26%
of your reference intake.
Typical energy values per 100g: 690kJ/165kcal.
Ingredients
  • 2 Butcher’s Selection Chicken Breasts
  • 400g pack Asda Tex Mex Dip Selection
  • 6tbsp Asda Smoky BBQ Marinade & Sauce
  • 2tbsp chopped coriander, plus extra to garnish
  • 1 400g can Asda Black Beans in Water, drained
  • Pack Asda 8 Wheat & Corn Tortillas
  • 100g Asda Mature British Cheddar, grated
  • Asda spray oil
  • Sweet potato wedges, to serve
  • Rocket, to serve
Method
  • Put the chicken breasts in a pan and cover with cold water. Bring to a simmer and cook for 12 mins. Drain and transfer to a board. Shred with 2 forks then put in a bowl. Preheat the oven to 200C/180C Fan/Gas 4.

  • Mix the tomato salsa from the dip selection with the barbecue sauce and chopped coriander. Add to the chicken, along with the black beans, and stir to coat.

  • Lay a tortilla on a board, spray with oil. Flip over and fill the bottom third with ⅛ of the shredded chicken mixture. Reserve 1-2 handfuls of the cheese, then sprinkle ⅛ of the rest over the chicken. Roll the tortilla up tightly and repeat with the remaining wraps and the filling. Scatter with the reserved cheese and bake for 20 mins. Garnish with the reserved coriander and serve with the wedges, rocket and remaining dips on the side.