Mexican pulled chicken wraps

These quick and easy chicken tortillas can be on the table in 35 mins

Mexican pulled chicken wraps

Full of colourful veggies, these Mexican-style chicken tortillas make for an easy midweek supper, or a delicious healthy lunch.

Fajita Chicken
© Bacofoil


  • Chicken thighs 4
  • Tortilla wraps 4, corn, if available
  • Avocado 1
  • Radishes 15, quartered
  • Ground cumin 2 tsp
  • Sweet smoked paprika 2 tsp
  • Olive oil  1 tbsp
  • Small bunch coriander
  • 1/2 lime


  • Step 1

    Preheat the oven to 200ºC/180ºC Fan/Gas Mark 6.

    Place the chicken thighs in a bowl and add the ground cumin, sweet smoked paprika and olive oil, along with a pinch of salt and pepper. Mix well until all the chicken is well coated.

  • Step 2

    Place the chicken thighs on a baking tray and bake in the oven for 20-25 minutes, until cooked through and the juices run clear. Put to one side, then prepare the other ingredients.

  • Step 3

    Warm the tortillas in a dry frying pan, then peel and slice the avocado.

  • Step 4

    Once the chicken has cooled down, shred the meat off the bones and stir through any juices from the baking tray.

  • Step 5

    Serve the chicken in a warm tortilla, topped with the sliced avocado, radishes and fresh coriander. Finish with a squeeze of lime juice.

Recipe courtesy of