Ingredients

• 1 barbecued chicken
• 2 green shallots, finely chopped
• 1/4 cup chopped fresh coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 8 large wholemeal tortillas
• Vegetable oil, to shallow-fry
• 4 cups shredded iceberg lettuce
• 2 tomatoes, finely chopped
• 1/2 small red onion, finely chopped
• Chipotle chilli sauce, to serve
• Light sour cream, to serve
• Guacamole dip, to serve
• Finely grated parmesan, to serve
• Fresh coriander leaves, to serve

Method

• Step 1 Remove the meat and skin from the chicken. Discard the bones. Use 2 forks to shred the meat and finely slice the skin. Transfer the meat and skin to a large bowl. Add the green shallot, coriander, cumin and oregano. Season. Stir well to combine.
• Step 2 Place a tortilla on a clean work surface. Top with 3/4 cup chicken mixture. Brush edge with water. Roll up firmly to enclose filling. Press the edge to seal. Transfer to a tray, seam side down. Repeat with the remaining chicken mixture and tortillas.
• Step 3 Pour enough oil into a frying pan to come 2-3cm up the side. Heat over high heat (the oil is ready when a small piece of tortilla sizzles when dropped into it). Place 4 taquitos, seam side down, in the pan and cook for 2 minutes. Turn and cook for a further 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining taquitos.
• Step 4 Divide the lettuce among serving plates or spread over a platter. Place the taquitos on top. Sprinkle over the tomato and onion. Drizzle with the chipotle chilli sauce, sour cream and guacamole dip. Sprinkle with the parmesan and coriander.