BBQ Chicken Tortilla Triangles

MAIN_P1220613Makes 6, prep time 25 minutes, cooking 2-3 each

INGREDIENTS
FOR THE BBQ SAUCE
2 tbsp olive oil
1 small onion, peeled, chopped
2 garlic cloves
1 can diced tomatoes, drained
2 tbsp tomato purée
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
2 tbsp white wine vinegar
2 tbsp wholegrain mustard

FOR THE CHICKEN
750ml of chicken stock
1 large chicken fillets

FOR THE WRAPS
3 tortilla wraps cut in half
1 tbsp of plain flour
2 tbsp of cold water
Oil for deep frying

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Using two forks shred the chicken
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Add the BBQ sauce to the chicken
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Paste the edges of the tortillas to form a cone
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Fill the pockets with chicken
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Add flour paste and seal the pockets, pinching the edges to seal

METHOD
FOR THE SAUCE
Place the oil in a saucepan over low heat, add the onion and cook for five minutes until softened. Add the remainder of the ingredients, (except the mustard), and bring to the boil. Reduce heat to medium and cook for five minutes, until thickened. Allow to cool then place in a blender and blitz until smooth, stir in the mustard and set to one side.

FOR THE CHICKEN
In a deep pan bring the water to the boil then add the chicken, reduce the heat and simmer for ten minutes. Remove the chicken from the pan and place on a chopping board. Using two forks tear the chicken into shreds. Place in a mixing bowl and add the BBQ sauce. (Keeping some sauce to serve). Paste some flour mixture on one side of each tortilla then fold in half, corner to corner to create a pocket. Stand each one in a glass and fill each one with chicken, Brush the edges with the paste and pinch together to seal, chill for 30 minutes. Next, heat the oil over a medium heat in a deep pan. Fry each pocket for 2-3 minutes until golden. Cool on a wire rack, finally, serve with the remainder of the BBQ sauce.

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