Makes 6, prep time 15 minutes, cooking time 20-30 minutes
INGREDIENTS
FOR THE BBQ SAUCE
2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
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 fillet
FOR THE WRAPS
3 tortilla wraps cut in half
1 tbsp of plain flour
2 tbsp of cold water
Oil for deep-frying
METHOD
FOR THE SAUCE
Heat the oil in a saucepan over low heat, add the onion and cook until softened.
Add the remainder of the ingredients, (except the mustard), and bring to the boil.
Reduce the heat and simmer for five minutes, until thickened.
Allow cooling then in a blender blitz until smooth, stir in the mustard and set to one side.
BBQ Chicken Tortilla Triangles 
BBQ Chicken Tortilla Triangles 
BBQ Chicken Tortilla Triangles 
BBQ Chicken Tortilla Triangles
FOR THE CHICKEN
In a deep pan bring the stock 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 to serve).
Cut the tortillas in half, paste some flour mixture on one side of 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, serve with the remainder of the BBQ sauce.
