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 pulled chicken wraps
These quick and easy chicken tortillas can be on the table in 35 mins
Total: 35 mins
Ingredients
- 4 Chicken thighs
- 4 Tortilla wraps corn, if available
- 1 Avocado
- 15 Radishes quartered
- 2tsp Ground cumin
- 2tsp Sweet smoked paprika
- 1tbsp Olive oil
- Small bunch coriander
- ½ a Lime
Method
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 loveradish.co.uk
