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Set up buffet with all taco fixings, along with fresh salsa and guacamole.
Recipe by Bruce Aidells, Nancy Oakes.
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Ingredients requirements - Mini taco platter:
- Require - Pulled chicken breast.
- Require - Bell pepper.
- You need - Lettuce.
- You need Vine Tomatos.
- Prepare Bbq sauce.
- Provide - Mango chutney.
- Give Cream cheese.
- Provide - Cheddar cheese.
- Prepare 8 for Tortillas.
- Provide - Oven fries.
Recipe courtesy of Food Network Kitchen. Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for. Street Tacos of Texas - Street Food Icons. ►. Serve tacos on taco holder stands & taco plates - great for restaurants!
Mini taco platter making process:
- Cook 2 chicken breasts in oven (25 mins).
- Finely chop lettuce, pepper and tomato. Use cake cutter to cut tortillas into small circles.
- Take chicken out oven and put fries in (15 mins)..
- Pull chicken apart with forks. Separate into three and place each pile onto foil. Marinade chicken in mango chutney, bbq sauce and philidelphia and grate cheddar on top. Roll foil into ball and place into oven for 5 minutes.
- Turn Yorkshire pudding tray upside down and place tortilla circles in gaps to keep their shape. Place a small amount of lettuce in all. Peppers in half and diced tomato into half of them.
- Unravel melted/marinaded chicken from each foil sachet and place into tortillas.
- Grate a little more cheddar on and place into oven for a minute.
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