Pulled Chicken Tacos With Beetroot Pickle
Serves: 8 Prep Time: 15 min Cook Time: 35 min
400g skinless, boneless chicken thigh fillets
1tbsp jerk seasoning
1tbsp sunflower oil
6 spring onions, thinly sliced
6tbsp beetroot pickle
8 small corn tortilla wraps
2 baby gem lettuce, shredded
1 large avocado, diced and tossed with a squeeze of lime juice
3 tomatoes, diced
150g feta cheese, crumbled
Lime wedges, to serve
Rub chicken with jerk seasoning and set aside for 10 min.
Heat oil on a high heat in a medium frying pan, add chicken and cook for 2-3 min per side until browned. 3
Reduce heat to low, add 1tbsp of water to pan, and cover tightly with a lid. Cook chicken for 25 min until well cooked and very tender, turning once.
Remove lid and pull chicken into shreds with two forks, then return it to pan with spring onions and beetroot pickle. Heat for 2-3 min until onions have wilted. 5
Warm corn tortilla wraps according to pack instructions.
To serve, scatter shredded lettuce over each tortilla, top with chicken, then add diced tomato, avocado and feta. Squeeze over a little lime, and fold to serve, garnished with lime wedges.