Chicken Tacos Flow

Chicken Tacos Flow

Oven-baked chicken and peppers folded into crisp tortilla tacos, topped with corn, cilantro, and a creamy Cilantro Flow yogurt sauce.

PREP TIME COOK TIME
15 minutes 20-25 minutes
Yields: 6 tacos

Ingredients

2 chicken breasts, cut into thin strips
2-3 mixed bell peppers, thinly sliced
2 tbsp olive oil, divided
1/4 tsp Brisca Herb 'n' Salt, divided
6 small tortilla breads
1/2 cup corn
2 tbsp fresh cilantro leaves
2 tbsp red onion, finely chopped (optional)
3-4 tbsp Greek yogurt
6-7 tbsp Brisca Cilantro Flow

Instructions

1

Bake Chicken: Toss chicken strips with 1 tablespoon of the divided olive oil and half of the divided Brisca Herb 'n' Salt. Bake at 200°C for 15-18 minutes.

⏱ 15-18 mins 🌡 200°C
2

Bake Peppers: Toss the sliced peppers with ½ tablespoon olive oil and half of the remaining Herb 'n' Salt. Add to the tray for the last 10 minutes.

⏱ 10 mins
3

Make Taco Shells: Brush tortillas with the remaining ½ tablespoon olive oil and bake over rack bars or bowls for 6-8 minutes until crisp.

⏱ 6-8 mins
4

Prep Toppings: Place corn, cilantro leaves, and optional red onions aside.

5

Make Flow Sauce: Add 3-4 tablespoons Greek yogurt to a bowl. Add all 6-7 tablespoons Brisca Cilantro Flow. Whisk — it will thicken at first, keep whisking until smooth and creamy.

6

Sauce Moment: Fill each taco with chicken and peppers, add corn and cilantro (and red onions if using), then drizzle generously with the creamy Cilantro Flow yogurt sauce — ready to be served as bright, fresh Flow tacos.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

cilantro-flow,herb-n-salt ["chicken","cilantro-flow","herb-n-salt","tacos","mexican","wrap"]