Pulled Braai’d Chicken and Peppadew Tacos with Creamy Blue Cheese Sauce

Pulled BBQ Chicken:

600g – 800g leftover braai chicken, pulled
250ml (1 cup) Food Lover’s Barbeque Sauce
Zest of 1 lemon
Salt and pepper, to taste

Pulled BBQ Chicken:

• 600g – 800g leftover braai chicken, pulled (or chicken fillets)
• 250ml (1 cup) Food Lover’s Barbeque Sauce
• Zest of 1 lemon
• Salt and pepper, to taste

Creamy Blue Cheese sauce:

• 250ml (1 cup) sour cream
• 100g blue cheese, crumbled
• 5ml (1 tsp) lemon juice
• 45ml (3 tbsp) coriander, chopped
• Salt and pepper, to taste

To assemble:

• 6 small wraps or tacos of choice
• 1 small red onion, sliced thinly
• 6 piquanté peppers, sliced thinly
• Handful wild rocket
• Coriander, to taste
• Lemon wedges

Pulled BBQ Chicken:

• Roughly pull the chicken, add the barbeque sauce and lemon juice.
• Season to taste.

Creamy Blue Cheese Sauce

• Mix the sour cream, blue cheese, lemon juice and chopped coriander together in a bowl until smooth.
• Season to taste.

To assemble:

• Preheat the oven to 180°C and place the wraps on a wire rack hanging in the shape of a taco.
• Bake for about 10 minutes or until slightly crispy and brown.
• Allow to cool and remember it will crisp upon cooling.
• Fill your tacos with the pulled BBQ chicken, red onion, and piquanté peppers slices. And garnish with wild rocket and coriander leaves. Serve with lemon wedges.