Mexican pulled chicken wraps
These quick and easy chicken tortillas can be on the table in 35 mins
Published:
Full of colourful veggies, these Mexican-style chicken tortillas make for an easy midweek supper, or a delicious healthy lunch.
More tasty dinners inspired by Mexico
- Mexican fajita chicken
- Spicy nacho wedges
- Mexican sweet potato and black bean tray bake
- Open Mexican sweet potato and avocado fajitas
Ingredients
- 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
Method
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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.
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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.
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Step 3
Warm the tortillas in a dry frying pan, then peel and slice the avocado.
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Step 4
Once the chicken has cooled down, shred the meat off the bones and stir through any juices from the baking tray.
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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 loveradish.co.uk