Cook your chicken:
Place the tbspolive oil in a large frying pan over a medium heat, then add the gchicken thigh. Continue to cook your chicken until golden and no longer pink in the middle, turning as needed so it cooks through evenly. Sprinkle over the smoky bbq fajita seasoning mix and cook for a further minute, stirring so every piece of chicken is coated in the seasoning.
Shred your chicken:
Remove your chicken from the heat and place the gchicken thigh onto a large board. With 2 forks, gently pull the chicken apart until it is completely shredded. Once your chicken is shredded, stir in the mediumspring onions and sliced green jalapeños so they are evenly mixed through the pulled chicken.
Warm it up:
Take the tortillas out of their packaging – it is important not to oven heat or microwave the soft tortilla shells in the plastic packaging. To heat in the microwave, put the tortillas on a microwaveable plate, on full power, for 30 seconds. To oven heat, pre-heat the oven to 165⁰C (same for fan assisted ovens) / gas mark 3 and wrap the tortilla shells in foil before placing on a baking tray in the oven for 7-9 minutes, until warmed through and soft.
Stand, fill & top:
Stand your tortillas upright and fill each Stand ‘N’ Stuff Soft™ taco shell with shredded lettuce from the lettuce head, then spoon in the shredded chicken mix. Finish off with a dollop of jarold el paso thick ‘n’ chunky salsa and a sprinkle of ggrated cheddar cheese on top – then get stuck in while everything is still warm.
