Crispy bat wing chicken tacos recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut a circle of baking paper the same size as your wraps, fold it in half and draw half a bat template onto it that fills as much of the space as possible – make the ‘body’ wider than you think it should be, as this will compensate for the ‘bend’ once baked and remain in proportion. Cut out, unfold the paper, then use as a guide to cut a bat shape out of each wrap with kitchen scissors.
2. Use 4 tsp oil to brush over both sides of each wrap, then arrange in ovenproof pudding basins or small cake tins to create gentle bowl shapes. Bake for 7-10 mins until mostly crisp, then transfer to baking sheets (using scrunched foil to support the wings if needed) and bake for another 2-4 mins to crisp up all over.
3. Heat the remaining 2 tsp oil in a large frying pan over a medium- high heat and fry the chicken for 3 mins or until browned all over. Mix the tomato purée with 3 tbsp water, the dried herbs and paprika, then stir through the chicken with the peppers and olives. Cook for another 3-4 mins until the chicken is cooked through; season.
4. Divide the lettuce between the taco bowls, then spoon in the chicken mixture. Top each with a dollop of soured cream, plus a pinch more paprika and a sprinkling of sliced chillies, if you like.

• Tip: Cut the wrap trimmings into pieces, brush with oil, sprinkle with salt and chilli powder then bake to create tortilla chips.

• See more Savoury Halloween treats

• Freezing and defrosting guidelines

  Freeze chicken only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.