Mexican 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.

Chicken thigh fillet (better life 2 stars), tomatoes, white onion, vine tomatoes, carrot, spring onion, green pepper, garlic, avocado, lime juice, fresh coriander, bay leaf, kidney beans, rosemary, crème fraîche [lactose, milk], Greek yoghurt [lactose, milk], flour tortilla (contains gluten) [gluten], chipotle peppers in adobo sauce (contains soya), gluten-free soya sauce, tamarind, tomato ketchup, tomato purée, Worcestershire sauce (contains soya), pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, soja.

MicrowaveMarleen's choice

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). Heat the tortillas for the last 30 seconds. Serve with the salad and guacamole (cold).

Oven — 200°C, 15-25 min

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). Heat 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.

Energy138,29 kcal

Fat5,67 g

of which saturated2,03 g

Carbohydrates13,33 g

Dietary fibre1,95 g

Protein10,89 g

Salt0,74 g

Average weight: 540 g