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Tortillas with Stones Ginger Wine Infused Chicken and Green Sauce


  • 4 Chicken Breasts (free range if available) 
  • Corn Tortillas (allow 3 - 4 per person)



  • ½ cup Stone’s Original Green Ginger Wine
  • ¾ teaspoon chilli powder or pinch of cayenne
  • ½ teaspoon garlic salt 
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 lime zested


Green Sauce:

  • 3 green chillies seeded and diced
  • 1 cup picked coriander leaves
  • 1 tablespoon of lime juice
  • 2 tablespoons Stone’s Premium Alcoholic Ginger Beer
  • 1 teaspoon cumin ground
  • 1 clove of garlic minced
  • Salt and pepper to taste


Corn Salsa:

  • 1 cup corn
  • ½ cup diced tomato
  • 1 tablespoon of lime juice
  • 1 green chilli sliced (deseeded if preferred)
  • 2 tablespoons coriander leaves



  • Lettuce leaves
  • 1 cup grated carrot
  • ½ cup feta cheese
  • 2 avocados sliced     
  • Picked coriander leaves


Combine the marinade ingredients together in a shallow baking dish; add the chicken breast making sure they are completely covered with the marinade. Cover and refrigerate for at least an hour or preferably overnight. When ready to assemble either BBQ or grill and allow to cool. When cooked breast meat has cooled, shred by pulling apart with fingers.


Green Sauce:

Process all of the above ingredients in a blender until smooth, season to taste.


Corn Salsa:

Combine all ingredients and season with salt and pepper to taste.



To assemble tortillas: Warm tortillas in the oven or lightly pan fry brushed with oil in a hot pan for about 30 seconds each side. Place one tortilla per serving plate, loading with a lettuce leaf on top, shredded chicken, salsa and garnish ingredients as desired. Serve with green sauce.

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