Pulled Chicken Taco Recipe

Satisfy your Mexican food cravings with a single loaf of SASKO's Low GI bread

General info

Serves: 20 tacos
Preparation Time: 15 mins
Cooking Time: 5 mins


  • 20 slices of SASKO Low GI White Bread, crusts removed
  • 1 small pre-cooked rotisserie chicken
  • 1 bottle of store bought BBQ sauce
  • 100g butter, softened
  • 2 avocados, roughly mashed and seasoned
  • 2 mealies, charred in a hot pan and cut off the cob
  • 2 large tomatoes, diced
  • 1 red onion, finely diced and run under hot water
  • 1 tin of mixed beans, drained and washed
  • 200ml sour cream
  • 5 limes, quartered


  1. Pull the chicken off the bone and place in a bowl
  2. Add the BBQ sauce and season with salt and pepper
  3. Using a rolling pin, roll the crustless bread slices flat
  4. Use a cookie cutter to cut rounds out of the bread slices
  5. Butter the one side of the bread rounds
  6. In a medium, heat frying pan, fry the bread rounds until the buttered side is golden brown
  7. Remove from the pan and fold over a wooden spoon to form a taco shell. Leave for 5min to set.
  8. Mix the tomato, onion, corn, coriander and salt and pepper to make a salsa

To serve:

  1. Fill the tacos with a spoonful of pulled chicken mixture and top with salsa, a few beans, mashed avocado, a drizzle of sour cream and a squeeze of lime.
Image and Recipe by SASKO

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