$Tex-Mex chicken taco traybake recipe$

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Tex-Mex chicken taco traybake recipe

41 ratings

In partnership with Jamie Oliver

Jamie says: "When you want to get ahead, this spicy chicken taco filling is just the ticket. Freeze in portions for a quick meal on busy nights, or as dinner party prep." See method

Serves 4
5 mins to prepare and 45 mins to cook, 5 mins to cool
550 calories / serving
Healthy

Ingredients

2 red onions
250g ripe cherry tomatoes
4 chicken thighs, bone-in (700g total)
3 tsp smoked paprika
olive oil
red wine vinegar
4 corn on the cobs
2 Little Gem lettuces
4 tbsp natural yogurt
8 mini white tortilla wraps
1 lime (optional)

Each serving contains

Energy
2315kj
550kcal 28%
Fat
19g 28%
Saturates
6g 28%
Sugars
13g 14%
Salt
1.8g 30%

of the reference intake
Carbohydrate 56.3g Protein 40.9g Fibre 5.6g

Method

Jamie Oliver 155x255

Preheat the oven to gas 6, 200°C, fan 180°C. Peel the red onions, cut into wedges and scatter into a large deep roasting tray with the cherry tomatoes. Remove and discard the skin from the chicken thighs, then place them in the tray and rub it all with 2 tsp smoked paprika, ½ tbsp olive oil, 1 tbsp red wine vinegar and a pinch of sea salt and black pepper. Roast for 45 mins, or until the chicken is cooked through and crispy.
Meanwhile, heat a large frying pan on a medium-high heat and char the corn for 15 mins, turning regularly. Remove to a board. Once cool enough to handle, slide a sharp knife down the cobs to cut off the corn.
Wash and shred the lettuce. Spoon the yogurt into a small bowl and spike with ½ tsp smoked paprika and a pinch of black pepper. Shred the chicken off the bone with 2 forks, then stir back into the tray.
Bring everything to the table and pile the chicken into wraps with the charred corn, paprika yogurt, lettuce and a final dusting of paprika. Serve with wedges of lime, if you like.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.