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Ingredients
- olive oil
- onion 1, diced
- garlic 2 cloves, crushedÂ
- chipotle paste 2 tbspÂ
- tomato purée 2 tbspÂ
- red wine vinegar 1 tbspÂ
- paprika 1 tspÂ
- chicken breasts 4
- chicken stock
- white cabbage ¼ small, sliced
- red cabbage ¼ small, slicedÂ
- carrot 2, shredded
- red onion 1, finely sliced
- low-fat mayo 1 tbsp
- fat-free yogurt 2 tbsp
- coriander ½ bunch, finely chopped
- corn tortillas 4, warmed Â
Method
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Step 1
Heat 1 tsp oil in a large pan and fry the onion for 5 minutes until soft, then add the garlic. Stir in the chipotle and purée, then stir in the vinegar and paprika.Add the chicken breasts, then top up with stock or water to cover. Season, then cover and simmer for 40 minutes.
-
Step 2
To make the slaw, mix the cabbages, carrot and red onion. Stir in the mayo, yogurt, and coriander. Season.
-
Step 3
Lift the chicken out of the pan, blend the sauce using a stick blender until smooth, then simmer uncovered, until thickened. Meanwhile, shred the chicken with two forks. Stir the chicken back into the sauce, pile into tortillas and serve with the slaw.
Nutritional Information
- Kcals 316
- Fat 5.8g
- Saturates 1g
- Carbs 26.5g
- Fibre 6.9g
- Protein 36.1g
- Salt 0.8g
