Pulled Chicken Tacos

a spicy saucy filling with homemade tortillas

Pulled Chicken Tacos with homemade high protein tortillas and red cabbage slaw
goal Healthy Eating
Total time 60 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 161
Protein 15 g
Fat 6 g
KH 12 g
Ingredients …

10 Persons

Deine Einkaufsliste

1.
FOR THE TORTILLAS:
100 g Instant Oats
Instant Oats
Instant Oats
The most natural weight gainer ever
4.6/5
9.99 €
1000g
(9.99 €/1 kg )
60 g ground almonds
50 g Protein Pizza
Protein Pizza
Protein Pizza
Take Italian traditions to the next level
4/5
12.99 €
500g (5 Pizzas)
(1.80 €/100 g)
0.25 tsp baking powder
2 egg whites
80 g boiling water

2.
FOR THE CHICKEN:
0.5 tbsp olive oil
0.75 red onion, diced
2 stalks celery, diced
1 400g/14oz tin chopped tomatoes
400 ml water
1 tsp smoked paprika
1 tsp ground cumin
1 chicken stock cube
2 tsp chipotle paste
2 boneless, skinless chicken breasts

3.
TO SERVE:
0.25 cabbage (red or white), shredded
0.25 red onion, thinly sliced
1 tbsp 0% fat Greek yogurt
pinch salt
1 avocado, pitted, cubed
coriander
hot sauce
lime wedges

Pulled Chicken Tacos

a spicy saucy filling with homemade tortillas

By: Izy Hossack
Give these pulled chicken tacos a go next time you’re craving Mexican food. With home-made tortillas and a spiced tomato sauce, they’re great for a crowd-pleasing dinner for you and your friends.

Preparation

  • For the tortillas: Combine the instant oats, almonds, pizza mix, egg whites and baking powder to form a dough. Add the water, mix, then let sit for 5 minutes.
  • Divide into 10 balls. Dust the outside of one ball with some instant oats then place between two pieces of baking paper. Flatten and then roll out into a 12cm (5 inch) circle (if you have a tortilla press you can use it here instead).
  • Peel the tortilla from the baking paper then pan fry in a hot frying pan over a high heat. Cook for around 1 minute on each side over high heat. Don’t cook too long or they won’t be pliable. Remove the cooked tortilla from the pan and wrap in a clean tea towel. Repeat with the remaining balls of dough until you’ve cooked all of them.
  • For the chicken: Heat the oil in a medium pot over a medium heat. Add the onion and celery and cook for 10 minutes, stirring often, until softened. Add the tomatoes, water, spices, stock cube and chipotle paste. Bring to the boil then turn down to simmer and add the chicken breasts, pushing them down so they’re covered by the sauce. Simmer for 20 minutes or until the chicken breasts are cooked through.
  • Remove the chicken from the pot and shred into bite-sized strips.
  • Keep the sauce on the stove and cook until reduced by around half then stir the chicken back in.
  • To make the slaw, mix the cabbage, onion, yogurt and salt in a small bowl.
  • Serve the tortillas filled with the chicken, slaw, avocado, coriander and hot sauce with lime wedges for squeezing.
  • Enjoy!
If you don't want to make tortillas, serve the shredded chicken & sauce over a bowl of cooked brown rice with shredded lettuce and cooked black beans for a DIY burrito bowl.
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