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Crispy bat wing chicken tacos recipe

Crispy bat wing chicken tacos recipe

2 ratings

Tacos just turned terrifying! What's not to love about this haunting Halloween dinner? It's fun and easy to make (with a bit of creative cutting to make the bat wing wraps). There's more: it's healthy and will fill hungry tummies before the all-important Trick or Treating. Don't save this for Halloween! See method

  • Serves 4
  • 30 mins to prepare and 20 mins to cook
  • 405 calories / serving
  • Freezable

Ingredients

  • 4 large wholemeal wraps
  • 6 tsp olive oil
  • 400g pack diced chicken breast
  • 1 tbsp tomato purée with garlic
  • ½ tsp dried mixed herbs
  • ½ tsp smoked paprika, plus extra pinches to serve (optional)
  • 150g roasted red peppers (from a jar), chopped into small chunks
  • 50g pitted black olives, halved
  • 1 Little Gem lettuce, torn
  • 6 tbsp soured cream or half-fat crème fraîche
  • red and green chillies, thinly sliced (optional)
Low in sugar and high in protein

Each serving contains

  • Energy

    1695kj
    405kcal
    20%
  • Fat

    19g 27%
  • Saturates

    6g 29%
  • Sugars

    7g 7%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 27g Protein 29.6g Fibre 5.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut a circle of baking paper the same size as your wraps, fold it in half and draw half a bat template onto it that fills as much of the space as possible – make the ‘body’ wider than you think it should be, as this will compensate for the ‘bend’ once baked and remain in proportion. Cut out, unfold the paper, then use as a guide to cut a bat shape out of each wrap with kitchen scissors.
  2. Use 4 tsp oil to brush over both sides of each wrap, then arrange in ovenproof pudding basins or small cake tins to create gentle bowl shapes. Bake for 7-10 mins until mostly crisp, then transfer to baking sheets (using scrunched foil to support the wings if needed) and bake for another 2-4 mins to crisp up all over.
  3. Heat the remaining 2 tsp oil in a large frying pan over a medium- high heat and fry the chicken for 3 mins or until browned all over. Mix the tomato purée with 3 tbsp water, the dried herbs and paprika, then stir through the chicken with the peppers and olives. Cook for another 3-4 mins until the chicken is cooked through; season.
  4. Divide the lettuce between the taco bowls, then spoon in the chicken mixture. Top each with a dollop of soured cream, plus a pinch more paprika and a sprinkling of sliced chillies, if you like.

Tip: Cut the wrap trimmings into pieces, brush with oil, sprinkle with salt and chilli powder then bake to create tortilla chips.

Freezing and defrosting guidelines

Freeze chicken only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Savoury Halloween treats

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