BBQ Chicken Tortillas Recipe

BBQ Chicken Tortillas

By Rebecca Taylor
Servings 6

Tortilla Ingredients

  • La Banderita Tortillas Family Pack
  • 2 Tugun Market Co chicken breast, sliced into inch thick strips
  • 2 fresh corn, removed from husk and sliced off the cob into loose kernels
  • 2 red onion, sliced thinly
  • 430g tin of pineapple rings in juice, drain juice off

BBQ Marinade Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon mustard powder
  • 2 teaspoons garlic powder
  • ½ teaspoon black pepper
  • 1 ½ teaspoon salt

To Serve

  • 1 lime, sliced into wedges
  • Fresh coriander (optional)


  1. Combine the marinade ingredients in a medium sized bowl.
  2. Add the chicken strips to the marinade and stir to coat well.
  3. Cover bowl with cling wrap and place in the fridge for an hour.
  4. Place the pineapple rings and corn in a dry frying pan or on the bbq over a high heat and allow to char and warm for a few seconds before turning over and warming the underside. Remove from heat.
  5. Heat a frying pan over a medium to high temperature, add a tablespoon of olive oil and cook the chicken for approximately 3 minutes on either side or until cooked through and the meat has turned opaque white.
  6. Warm the tortillas in a microwave for a few seconds as per the packet instructions.
  7. Assemble your tacos and serve with fresh lime wedges and coriander.