Chicken Tacos with Red Pesto

  • 200g of Cooked Chicken
  • 1 Avocado, Sliced
  • 4 Soft Flour Tortillas
  • 1 Tub of Red Pesto
  • 20 Cherry Tomatoes
  • Lettuce Leaves of Your Choice
  • 1 Red Onion, Sliced
  • 4 Small Cucumbers, Sliced
  • 1 Carrot, Sliced in Ribbons
  • 2 Chillies, Sliced in Rounds
  • Lime Wedges, to Garnish

Step 1:

Griddle the tortillas on either side and remove them from the heat; to keep your tortillas warm, pop them in the oven whilst you griddle the remaining.

Step 2:

Divide the chicken and salad ingredients equally between the warmed tortillas, and top with a tbsp of the red pesto.

Step 3:

Finish with a squeeze of lime, serve & enjoy!


For this simple yet delicious dish, you can use whatever salad vegetables you have to hand!

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