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Chicken Taco Explosion Traybake Recipe

Chicken taco explosion traybake - a budget, 30-minute meal that's quick and easy to make. Gluten-free and Coeliac-friendly too!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Becky Excell


For the spice blend:

  • 1 tsp cayenne pepper
  • 2 tsp ground cumin
  • 4 tsp dried oregano
  • 2 tbsp smoked paprika
  • 1 tsp salt

For the rest

  • 1 tbsp garlic-infused oil
  • 2 green/red bell peppers, chopped into long, thin slices
  • 1 medium courgette chopped into 1/2cm batons
  • 500 g chicken breast thinly sliced (I used Aldi chicken breast sizzlers)
  • 400 g gluten-free plain tortilla chips I used 2 bags of Aldi's Everyday Essentials
  • 2 handfuls of cheddar cheese grated (dairy-free if necessary)
  • 1 extra large avocado mashed
  • spring onion greens finely chopped
  • 1 small jar of salsa


  • Preheat the recipe 200C (fan).
  • Add everything for the spice blend to a small bowl and mix it together until well combined.
  • In a separate large mixing bowl, add the chopped peppers, courgette and sliced chicken, then mix together.
  • Drizzle the chicken and veg with a good tbsp of garlic oil then add the spice blend and coat everything thoroughly.
  • Get a large oven proof dish (mine was 13x11in) and pour in all your seasoned chicken and veg, spread it out so that everything is even in the tray.
  • Place into the preheated oven for 10 minutes.
  • Remove from the oven and add in the tortilla chips, mix them in, being careful not to break them.
  • Cover with grated cheese, then place back in the oven for a further 10 minutes, until the cheese is all melted and golden.
  • Finish with some mashed avocado (I use an ice cream scoop to dollop it on), dollops of salsa and chopped spring onion greens. Enjoy!