If you’re looking ahead on the calendar and licking your chops at the prospect of the next Taco Tuesday, this recipe is for you! Based on the reactions I got at work while talking about this, I’d bet you’ve never had tacos quite like these. The discussions pretty much all went like this:
- Me: I’ve got chicken, leeks, and carrots to cook with tonight.
- Them: Ooh. Soup or stew?
- Me: Tacos!
- Them: What?
Anyway, the thinking behind these tacos was, “Why does the flour component always have to go on top of a chicken pot pie?” We decided to see what would happen if we reverse engineered the classic dish, and here’s what we came up with!
Time: 30 Minutes
- Chicken Breast
- Vegetable or Chicken Stock
- Worcestershire Sauce
- Taco Tortilla Wraps
- Any toppings you will want. We used sautéed snow peas, but we think that Cheddar Cheese or some sort of red cabbage slaw would work well also.
- Clean and slice your leek into ribbons, and dice your baby carrots.
- Thinly slice your chicken breast, and set it aside.
- Heat a large pan with some butter, and add your chicken and vegetables. Sautee until the chicken is no longer pink, and your carrots/leeks soften a bit. Add some Worcestershire sauce during this part to really impart that extra flavour.
- When the chicken is no longer pink, sprinkle in your flour (we used about a tablespoon), and stir so it coats your ingredients. (Prep your desired toppings while this cooks).
- Pour in some stock, more Worcestershire sauce, and some black pepper, and stir to combine. Let simmer until the sauce thickens to the point where it forms a nice thick coat around your chicken/leeks/carrots.
- Heat your tortillas in the microwave, and arrange them on your plate.
- Plate, devour, and enjoy!