Garlic Chicken Tacos

Garlic Chicken Tacos


Garlic Chicken Tacos
Total Time
45 mins
Note: *from your pantry
Equipment/Utensils: Frypan
Servings: 4
  • 100 g chickpea flour
  • 140 g tapioca starch
  • 1/4 tsp xanthan gum
  • 1 tsp salt*
  • 1 egg*
  • 350 g water*
  • oil for frying*
  • 4 garlic chicken steaks
  • 1 capsicum red cut into thin strips
  • 1 capsicum green cut into thin strips
  • 1 onion brown peeled and cut into thin wedges
  • pinch salt & pepper*
To Serve
  • 1 cup shredded green lettuce
  • sour cream*
  1. Place all ingredients into mixing bowl and blend 20 sec / speed 6.
  2. Heat a little oil in a fry pan over medium heat and pour batter into pan, working quickly to swirl the batter until you have a thin layer.
  3. Cook the wrap for 1-2 mins until the edges are starting to crisp up, flip and repeat.
  4. Allow to cool whilst you prepare the filling.
  1. Heat some more oil in the fry pan and cook the chicken steaks for a few mins each side until cooked through.
  2. Once cooked, cover and keep warm.
  3. Add the capsicum and onion to the fry pan and season with salt and pepper.
  4. Cook for a few mins and keep warm with the chicken.
  5. Cut chicken into strips and place on wraps, topped with vegetables, lettuce and sour cream.
Recipe Notes

To save time, you can cook the wraps in a sandwhich press.

Dairy Free Variation

Omit sour cream

Please observe the safety instructions in the Thermomix instruction manual at all times. Dairy Free Variation Omit sour cream