This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Thai chicken tacos

Thai chicken tacos

Monday dinner from Sunday’s roast — beef or lamb works too

  • Feeds 4Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    3123kj 743kcal
  • Fat
    High 34%
  • Saturates
    High 47%
  • Sugar
    Med 29%
  • Salt
    High 57%

% of adult’s reference intake | Carbohydrates per serving : 88g


  • 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 Co-op Fairtrade clear honey
  • 3 tbsp Co-op light soy sauce
  • 100ml sour cream
  • 8 Co-op plain tortilla wraps
  • ½ iceberg lettuce, shredded
  • ½ x 25g pack 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

This recipe is from Amy Sheppard

Explore more recipes