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Chicken & Goat's Cheese Tortillas


  • Preheat oven to 230°C fan forced (250°C normal).
  • Place the chicken in a roasting tray and brush with the melted butter. Squeeze lemon juice over the top, put the lemon halves in the cavity, season and cook in the oven for 15 mins.
  • Then turn the oven temp. down to 190°C fan forced (210°C normal) and cook for about another 30-40 mins, basting occasionally. Remove.
  • When cool enough to handle, shred the chicken and toss with the capsicum.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, regularly stirring.
  • Add the stock, chilli paste and seasonings. Mix well and gently cook for about 15 mins until reduced, regularly stirring.
  • Then add the chicken and capsicum, and briefly toss. Add the lime juice, coriander, spring onions and goat's cheese. Gently toss, remove from the heat and briefly cook to melt the cheese. Taste for seasoning.
  • Mound the filling in the centre of a warm tortilla and roll up. Repeat the process and serve.
  • nb. A bought BBQ chicken would work fine, if you prefer.


  • 1 x 1.8 kg chicken
  • melted butter
  • 1 lemon
  • sea salt & freshly ground pepper
  • 8 pieces roasted red capsicum, sliced
  • olive oil
  • 1 large onion, chopped
  • 3 large garlic cloves, crushed
  • ½ cup chicken stock
  • 2 tspn chilli paste
  • juice of ½-1 lime
  • 3 tbsp chopped fresh coriander
  • 3 spring (green) onions, finely chopped
  • 2 pieces fresh goat's cheese, crumbled
  • flour tortillas, warmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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