PULLED CHICKEN TORTILLAS

PREP + COOK TIME 45 MINUTES (+ COOLING) SERVES 4

400g chicken breast fillets

1 cup (250ml) salt-reduced chicken stock

1 teaspoon smoked paprika

1 teaspoon ground cumin

¼ teaspoon chilli powder

2 cloves garlic, crushed

1 small onion (80g), chopped finely

1 large ripe tomato (220g), chopped finely

1 teaspoon brown sugar

4 wholegrain tortillas (160g)

2 tablespoons coarsely chopped fresh coriander

2 tablespoons light sour cream

2 tablespoons fresh coriander leaves, extra

CABBAGE & APPLE SALAD

1 small green apple (130g)

2 cups (160g) shredded white cabbage

¼ cup fresh coriander leaves

1 tablespoon extra virgin olive oil

2 teaspoons apple cider vinegar

1 Place chicken, the stock, paprika, cumin, chilli, garlic, onion, tomato and brown sugar in a medium heavy-based saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 10 minutes. Remove from heat; leave chicken to cool in sauce for 15 minutes.

2 Remove chicken from pan; shred using two forks. Bring sauce to the boil; cook over medium-high heat for 20 minutes or until thickened and reduced by half. Return the chicken to sauce. 3 Meanwhile, make cabbage and apple salad.

4 Warm tortillas following packet directions. Fill tortillas evenly with pulled chicken mixture and salad. 5 Stir chopped coriander through sour cream; spoon evenly onto tortillas. Serve tortillas sprinkled with coriander leaves.

CABBAGE & APPLE SALAD

Core and cut apple into matchsticks. Combine cabbage, apple and coriander in a large bowl. Add combined oil and vinegar, season with pepper; toss to combine.

NUTRITIONAL COUNT A SERVE

12.4g total fat (3.6g saturated fat) 1434kJ (342 cal)

27.6g carbohydrate

28.1g protein

4.5g fibre

538mg sodium