200°C · 15-25 minAllergens
Gluten
Lactose
Sulfiet
Mosterd
SojaMexican pulled chicken
An authentic Mexican dish! These soft tortillas filled with pulled chicken (better life 2 stars) and kidney beans can be found all over the streets of Mexico. I serve it with a crunchy dressed salad and fresh guacamole.
Mexican pulled chicken
Chicken thigh fillet (better life 2 stars), tomatoes, white onion, vine tomatoes, spring onion, green pepper, garlic, avocado, lime juice, fresh coriander, bay leaf, kidney beans, rosemary, crème fraîche, Greek yoghurt, flour tortilla (contains gluten), chipotle peppers in adobo sauce (contains soy), gluten-free soy sauce, tamarind, tomato ketchup, tomato purée, Worcestershire sauce (contains soy), pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, soja, sulfiet.
Microwave
Remove the tortillas from the dish. Heat the pulled chicken loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Warm the tortillas for the last 30 seconds. Serve with the salad and guacamole (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the tortillas from the dish. Heat the pulled chicken covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Warm the tortillas for the last 1-2 minutes. Serve with the salad and guacamole (cold). Disposable containers cannot go in the oven, transfer to an oven dish.