Chicken taco boats recipe

Chicken Dipper taco boats

Kids will love getting their hands on these! Cook up a tasty and nutritious family meal in as little as 20 minutes with Birds Eye Crispy Chicken Dippers – and get your children involved in putting them all together.

Ingredients (makes 4)

  • 12 x Birds Eye Crispy Chicken Dippers
  • 1 x pack of soft stand and stuff tortillas
  • 1 x jar roasted red pepper (finely chopped) / or 1 red pepper (finely chopped, lightly fried)
  • 1 x lettuce (finely shredded)
  • 100g sweetcorn
  • 2 x sweet potatoes (cut in to 4-6 wedges)
  • 2 x spring onions (finely chopped)

To top them

  • 4 tsp. mild salsa
  • 4 tsp. plain yoghurt
  • 4 tsp. guacamole
  • 50g grated cheddar
  • 4 x chopped salad tomatoes


  1. Preheat the oven as per the instructions on the packet of Birds Eye Chicken Dippers. You'll want 3 chicken pieces per taco. Place the Dippers on a tray and in the oven for the specified time.
  2. Slice the sweet potatoes into wedges, coat in oil and place in the oven on a baking tray. Bake with the dippers, for the same length of time.
  3. In a pan of boiling water, boil the sweetcorn for 2-3 mins.
  4. Empty the oil from the red peppers, if you're using jarred. Slice pepper into very thin strips.
  5. Chop the tomato and mix this and the boiled sweetcorn in with the pepper.
  6. Chop spring onions and lettuce and mix together.
  7. Place a handful of lettuce and spring onions in the bottom of the taco, then the tomato and red pepper mix.
  8. Take the chicken dippers out of the oven. Place on top of the tomato, sweetcorn and red pepper mixture in the taco.
  9. Add a teaspoon of Greek yoghurt, guacamole and salsa on top.
  10. To finish, grate a small portion of cheese over the top and dish up the baked sweet potatoes wedges.

With thanks to Mumsnet vlogger Colette. This recipe was originally thought up by Toby and Roo.

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