It is no secret that I am crazy about going all out for  Saturday night dinners!!! I mean, what is a Saturday Night sensation if it doesn’t make your tastebuds scream?

I came up with this open taco recipe in less than 10 minutes but it left an impression that lasted way more than 10 minutes. It is not every day that I say my recipes are easy. This recipe is easy. I promise.

You have to try it out!


  • 12 taco sized tortillas 
  • 4 boiled chicken breasts shredded 
  • 1/2 cup bbq sauce
  • 1/2 cup tomato sauce
  • 2 tbsp syrup
  • 1 teaspoon black pepper
  • 1 cup cooked peas
  • 1 cup milk
  • 3 tbsp plain flour
  • 2 tsp salt
  • 2 cups shredded cabbage 
  • 4 tbsp mayonnaise  
  • 3 large carrots cut into long sticks
  1. In a microwaveable bowl, place the shredded chicken, bbq sauce, tomato sauce, syrup and black pepper and mix.
  2. Place the bowl in the microwave for 5 minutes.
  3. In a saucepan  , place the milk , plain, and salt and whisk.
  4. Place the saucepan on the stove and let the milk mixture heat up on high heat until the consistency is thick. This should take about 8 minutes. Stir continuously with the whisk to avoid lumps forming.
  5. When the milk mixture is now thick, add in the peas and stir before removing the saucepan from the stove.
  6. Place the shredded cabbage and  mayonnaise in a medium bowl and mix until the cabbage is well coated.
  7. To assemble the tacos, place a tablespoon full of the chicken in one corner and repeat that with the peas, carrots and coleslaw.
  8. Do that for all the tacos and dinner will be ready to serve!


Imagine a 90s style jazz band collaborating with a cooking sensation! That's the type of vibe I got when I was making this jazz infused Saturday night dinner. The flavours of this double-wrap combine so effortlessly and hello, I know this sounds cliche but this wrap has the perfect bite! It tops my charts on for easy weeknight dinners so what are you waiting for? Please stop reading this paragraph and skip straight to the recipe to  try out my  double chicken wrap phenomenon  !

Yield : 5 


  • 10 small tortillas
  • 2 chicken breasts boiled and shredded (seasoned with salt and pepper)
  • 1/2 cup bbq sauce
  • 1/4 cup high quality tomato sauce 
For the chicken cubes
  • 3 chicken breasts cubed
  • 3/4 cup breadcrumbs 
  • 1 tablespoon black pepper
  • 1 tablespoon paprika 
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chicken spice 

  • 1 1/2 cups cooked tater tots
For the filling
  • 3 cups shredded purple cabbage
  • 2 grated carrots 
  • 1 1/2 cups mayonnaise 
  • 1/2 cup bbq sauce
  • 1/3 cup tomato sauce
  • 1/8 cup granulated sugar
For the plates
2 firm tomatoes sliced and halved
1 head red lettuce
1 head green lettuce
1 red onion thinly sliced

  1.  Mix the spices for the chicken cubes and coat the chicken cubes in the spice rub.
  2. Thoroughly Coat the chicken cubes in the bread crumbs.
  3. Heat oil in a frying pan till it is very hot, before placing the chicken cubes inside.
  4. Fry the chicken cubes in batches. Fry them for 8 minutes on each side before flipping them and frying them for another 8 minutes, so that they are golden and crunchy.
  5. To make the salad, combine the red cabbage, carrots, mayonnaise, bbq sauce, tomato sauce and sugar in a large bowl and mix. Added the shredded chicken, bbq sauce and tomato sauce and make sure everything is completely coated.
  6. To assemble the meal, place two tortilla wraps on each plate, slightly overlapping. 
  7. Place an even amount of the chicken salad in the middle of each wrap and leave a bit for the top.
  8. Fold the two wraps in such a way that they overlap and place a bit of mayonnaise so the edges stick to each other.
  9. Place a few tater tots and fried chicken cubes on the edge of the wraps (at both ends). Do this for all the plates.
  10. Finally place some green and red lettuce leaves, sliced tomatoes and red onions around the double wrap in each plate and the meal will be ready to indulge in!