Thai chicken tacos

Feeds 4


450g leftover Roast chicken 

2 tsp Vegetable oil 

1 Red chilli, deseeded and sliced

8 Spring onions, finely chopped

2cm Ginger, finely chopped

2 Garlic cloves, finely chopped

2 tbsp Honey

3 tbsp Light soy sauce

100ml Sour cream 

8 Tortilla wraps

½ Iceberg lettuce, shredded

12g Coriander, leaves only


  1. Start by shredding the roast chicken

  2. Heat the vegetable oil in a large frying pan and cook the chicken with the chilli, spring onion, ginger and garlic for 5 mins

  3. Add the honey and soy sauce to the pan, then fry for a further 3 mins

  4. Spread a little sour cream on each of the tortilla wraps

  5. Pile some shredded lettuce on top

  6. Spoon on the chicken mixture

  7. To serve sprinkle with the coriander

Non-VegetarianHannah Micich