Pulled chicken makes a new friend in our own HF tikka sauce. Creamy, colourful and filled with Indian spices for an easy taco night that fills the whole house with savoury flavours.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Kale Slaw Mix
Salt and Pepper*
Before starting, wash and dry all produce. Halve the tomatoes. Juice half the lime. (whole lime for 4 ppl.) Cut any remaining lime into wedges. Roughly chop the cilantro. Drain then pat the chicken dry with paper towel.
Whisk together the lime juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the tomatoes, kale slaw and cilantro. Toss to combine, then season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, add the chicken. Cook, breaking the chicken up into smaller pieces, until the chicken is warmed through, 4-5 min.** Add the tikka sauce and stir to combine. Cook, stirring occasionally, until the chicken is coated with the sauce, 1-2 min. Remove from heat.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
Divide the chicken tikka between tortillas and top with half the slaw. Serve the remaining slaw on the side.