Chicken Tacos


  • 1 pack (500g) Jack’s chicken breasts, roughly chopped
  • 1 red chilli, roughly chopped
  • 5cm piece ginger, peeled and roughly chopped
  • 1 small pack coriander, stalk and leaves separated
  • 2 tbsp soy sauce
  • 6 Old El Paso regular tortilla wraps
  • ½ red onion, finely sliced
  • 2 tbsp mint leaves 
  • 2 carrots, peeled and shredded
  • 1 lime, zested and juiced
  • 2-4 tbsp sweet chilli sauce


  1. Tip the chicken breast, chilli, ginger, coriander stalks and soy sauce into a food processor and blitz to a smooth paste, scraping down if needed.
  2. Divide the mixture into 4.
  3. Lay the smashed chicken mix onto the wrap and press down until covering all the wrap.
  4. Heat a non stick frying pan until hot, add the oil and wrap, chicken side down, one at time.
  5. Cook for 2-3 minutes until browned and nearly cooked through.
  6. Flip the taco over and cook for another 1-2 minutes until hot through.
  7. Scatter the chicken taco with red onion, coriander and mint leaves, carrots and chilli sauce.
  8. Fold together to eat!