Nacho usual recipe, these PERi-PERi pulled chicken nachos are a game changer...


  • 2 tbsp Rapeseed oil
  • 1 Onion, finely sliced
  • 1 Small Red pepper, finely sliced
  • 1 x 400g Tinned Passata or pureed tomatoes
  • 40ml of Medium PERi-PERi sauce (Go for Hot, if you’re feeling brave)
  • 200g shredded cooked chicken (perfect for leftovers)
  • Chopped coriander to make it look fancy (optional)
  • Sour cream (optional)
  • Mashed avocado (optional)
  • 4 tortillas

Cooking Instructions

1 Preheat oven to 200℃
2 Cut each tortillas into 8 wedge shapes, place on a baking tray, drizzle with oil and bake for 5 minutes, then remove from oven
3 Preheat frying pan over a medium to high heat with the rapeseed oil
4 Add the shredded chicken stir and heat for 5 minutes
5 Sprinkle on the chopped coriander (optional)
6 To serve put the tortillas in a bowl top with the spicy chicken sauce and load it up with mashed avocado and dollops of sour cream

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