Crispy Chicken Double Taco with Naan

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Ingredients

  • Chicken strips 50g
  • Sliced lettuce 20g
  • Mayonnaise & ketchup some
  • Mission 6 inch naan 1pc
  • Mission 6 inch yellow corn tortilla 1pc

Instructions

  1. Defrost the corn tortilla and put in taco shell fryer. Fry in the oil of 180 degree for 90 second, until the oil is no longer bubbling. Defrost the naan. Heat in microwave oven on high  for 15 second.

  2. Coat the chicken strips and fry until become golden brown and cooked fully. The flour coating can be extra crunchy by adding with ground Mission corn chips.

  3. Spread some mayonnaise on the naan. Put the taco shell inside and combine.

  4. Put sliced lettuce and chicken strips into the double taco. Spread some ketchup on the top and serve.

 

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Crispy Chicken Double Taco with Naan Preparation Time: Total time: Serves Ingredients: Chicken strips 50g Sliced lettuce 20g Mayonnaise & ketchup some Mission 6 inch naan 1pc Mission 6 inch yellow corn tortilla 1pc Instructions:
  1. Defrost the corn tortilla and put in taco shell fryer. Fry in the oil of 180 degree for 90 second, until the oil is no longer bubbling. Defrost the naan. Heat in microwave oven on high  for 15 second.

  2. Coat the chicken strips and fry until become golden brown and cooked fully. The flour coating can be extra crunchy by adding with ground Mission corn chips.

  3. Spread some mayonnaise on the naan. Put the taco shell inside and combine.

  4. Put sliced lettuce and chicken strips into the double taco. Spread some ketchup on the top and serve.

 

Crispy chicken double taco Videos

See Recipe
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