Bored of sandwiches? Try our Pulled Chicken Tacos!

What to make for tomorrow's lunch? The eternal 9 pm question asked the night before.

Thank you to Hannah Gregory at Wandersups for this delicious alternative that sits snugly in your BeeBee & Leaf wraps.


Pulled Chicken Tacos

Serves 4



  • 500g chicken breasts
    Pulled chicken tacos for your BeeBee & Leaf wrapped lunch
  • 1 onion
  • 3 bay leaves
  • 3 black pepper corns
  • 3 garlic cloves
  • 2 dried guajillo chillis
  • 2 dried ancho chillis
  • 1 pinch of salt
  • 1 tsp salt
  • 12 corn tacos / tortillas 
  • 2 avocados



Finely slice the onion and then place it in a saucepan along with the chicken, peppercorns and bay leaves. Cover with water and bring to the boil then turn down to a simmer and cook for 20 minutes or until the chicken is cooked through.

Meanwhile heat a dry frying pan and toast the dried chillis until aromatic. Pop the toasted chillis in a bowl and submerge in just boiled water.

In the same frying pan toast the garlic cloves (in their skin) until charred and black all over.

When cool enough to peel, remove the skins and add the cloves to a blender along with the drained chillis, salt, sugar and 100ml of the soaking water. Blitz till smooth.

Remove the chicken from the cooking liquor and shred with two forks then toss in the chilli sauce.

Pile on to a taco and scoop out some avo on top.

Garnish with pink pickled onions.


Kath Austin

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