Kevin’s Rotisserie Chicken Taco Boats

Kevin Dundon Rotisserie Chicken Boats Kevin Dundon Rotisserie Chicken Boats

By Kevin Dundon

4 people 2 minutes 5 minutes


  • 2 medium Avocado chopped
  • 75 ml Barbecue Sauce
  • 200 g Cheddar Cheese grated
  • 4 tbsp Coriander chopped
  • 1 medium Cucumber diced
  • 200 g Feta Cheese crumbled
  • 2 tbsp Olive Oil
  • 1 medium Onion diced
  • 1 medium Red Pepper diced
  • 8 tbsp Sour Cream
  • 1 large SuperValu Signature Tastes Whole Irish Rotisserie Chicken
  • 8 large Taco Boats
  • 4 medium Tomatoes chopped



Preheat the barbecue to medium and pull the cooked chicken meat into a bowl. In a small saucepan, over medium heat, drizzle the oil and sauté the onion, red pepper and garlic for 2 minutes until just softened. Season and add to the chicken, then add the barbecue sauce.

Place in an oven-safe tray on the barbecue over indirect heat to keep warm, covered with tin foil. In a bowl, combine the diced tomatoes, cucumber, avocado, coriander leaves and season.

Take the taco boats out of their packaging and warm them according to the instructions.

Take a taco boat, add some pulled chicken mixture, tomato and avocado mixture, sour cream, Cheddar and feta cheese and enjoy immediately with extra coriander.

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