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BBQ Pulled Chicken Tacos

BBQ Pulled Chicken Tacos

with Creamy Slaw & Red Onion

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Dreaming up ways to spice up taco night? Look no further: This mashup version delivers all the flavors of a summer cookout, no grill required. Pulled barbecue chicken is tossed with sautéed red onion and lime juice to form the saucy filling. It’s stuffed into warm tortillas with a creamy, spicy slaw for crunchy contrast. Plus, it’s all ready in just 15 minutes—taco ’bout a dinner winner.

Tags:QuickOne Pan
Allergens:WheatEggsSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

10 ounce

BBQ Pulled Chicken

¼ ounce

Cilantro

1 teaspoon

Hot Sauce

1 unit

Lime

6 unit

Flour Tortillas

(ContainsWheat)

2 tablespoon

Mayonnaise

(ContainsEggs, Soy)

4 ounce

Coleslaw Mix

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories720 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate98 g
Sugar39 g
Dietary Fiber3 g
Protein26 g
Cholesterol85 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Finely chop cilantro. Halve, peel, and very thinly slice onion. Quarter lime.

2

• In a medium bowl, combine coleslaw mix, cilantro, and a few slices of onion to taste (you’ll use the rest in the next step). • Toss with mayonnaise, hot sauce, and juice from half the lime; season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. • Add BBQ pulled chicken* and cook, stirring, until warmed through, 2-3 minutes. • Stir in juice from remaining lime. Turn off heat.

4

• While filling cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates. Fill with chicken filling and creamy slaw and serve.