Pulled chicken tortillas
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.