Pulled Chicken Tortillas

Prep + cook time: 40 mins (+ cooling)

Serves: 2


  • 200g chicken breast fillet
  • ½ cup (125ml) chicken stock
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 clove garlic, crushed
  • ½ small onion (40g), chopped finely
  • ½ large tomato (110g), diced finely
  • 2 wholemeal tortillas (80g)
  • 2 tbsp low-fat high-protein natural yoghurt
  • crunch salad
  • ½ small green apple (65g)
  • 1 cup (80g) shredded white cabbage
  • ½ cup coriander leaves
  • 2 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar


  1. Place chicken, stock, spices, garlic, onion and tomato in a medium heavy-based saucepan; bring to the boil over high heat. Reduce heat to low; cook, covered, for 12 mins. Remove from heat; leave chicken to cool in sauce for 10 mins.
  2. Remove chicken from sauce; shred using two forks. Return pan to heat; bring sauce to the boil. Cook over high heat for 15 mins or until thickened and reduced by half.
  3. Meanwhile, to make crunch salad, core apple and thinly slice. Place sliced apple, cabbage and 1/4 cup coriander in a bowl with oil and vinegar, season with pepper; toss gently to combine.
  4. Warm tortillas following packet directions.
  5. Fill tortillas evenly with salad, chicken and the thickened sauce.
  6. Blend remaining coriander from crunch salad with yoghurt until smooth. Serve with tortillas.


10.1g total fat (2.3g saturated fat); 1396kJ (333 cal); 27.9g carbohydrate; 29.9g protein; 5g fibre