Pulled Chicken Tacos With Beet­root Pickle

Serves: 8 Prep Time: 15 min Cook Time: 35 min

Pick Me Up! - - QUICK & EASY RECIPE - Find more recipes at: www.bringouthe­branston.co.uk

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.

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