Pulled chicken tor­tillas

Woman (UK) - - Eat Right Tonight -

any left­overs will make a fab lunch for the next day SERVES 6 PREP 10 MINS COOK 50 MINS

✱ 2 x 200g tubs tomato salsa ✱ 2tsp chipo­tle paste ✱ 4 gar­lic cloves, crushed ✱ 6 bone­less chicken breasts ✱ 6 corn tor­tillas ✱ 1 lime, cut into wedges ✱ 200ml low-fat nat­u­ral yo­gurt,

sprin­kled with pa­prika ✱ 1 bunch spring onions, chopped

✱ 6 cherry toma­toes, quar­tered ✱ 24 chilli pep­per pearls ✱ Hand­ful of fresh co­rian­der leaves

Heat the oven to 180°C, Gas 4. Com­bine the tomato salsa, chipo­tle paste, gar­lic and 150ml water. put the chicken breasts in a casse­role dish, sea­son and pour over the salsa mix­ture. Cover with a tight-fit­ting lid and cook in the oven for 50 mins. 2 Heat the tor­tillas in the oven or the mi­crowave, ac­cord­ing to the packet in­struc­tions.

3 Shred the chicken with two forks, di­vide between the tor­tillas and serve with a squeeze of lime, a dol­lop of yo­gurt and a sprin­kling of spring onions, cherry toma­toes, chilli pep­per pearls and fresh co­rian­der leaves. Per serv­ing: 350 cals, 6g fat (1.5g sat­u­rated), 31g car­bo­hy­drates.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.