Chicken Tacos
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 378
- Carbs 39G
Ingredients
- 2 chicken breasts approx. 350g total
- 1 red onion peeled and sliced
- 1 red pepper deseeded and sliced
- 1 green pepper deseeded and sliced
- 2 tsp garlic granules
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp mild chilli powder
- ½ tsp dried oregano
- ½ tsp granulated sweetener
- 1 tomato seeds removed and diced
- 5 g fresh coriander chopped
- 50 g fat-free Greek yoghurt
- 2 tbsp tomato purée
- ½ lime juiced
- 60 g reduced-fat Cheddar cheese finely grated
- 8 small soft tortilla wraps approx. 30g per wrap
- low-calorie cooking spray
- salt and pepper to taste
Instructions
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Preheat the oven to 180°C.
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Add the chicken, onion and peppers to an oven dish. In a small bowl combine the garlic, paprika, cumin, chilli, oregano and sweetener.
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Spray the chicken and vegetables with low calorie cooking spray and sprinkle over the spice mix, toss to coat.
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Place the dish into the oven for 20-25 minutes until the chicken is cooked through and shows no sign of pinkness and vegetables are softened and turning brown.
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Meanwhile add the tomato, coriander, yoghurt, tomato puree and lime to a bowl and mix to combine. Season to taste with salt and pepper and leave to one side.
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Once the chicken is cooked, remove onto a plate and shred with two forks. Add back to the dish and pour in the tomato and yoghurt mixture. Mix well.
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Line a baking tray with non-stick baking paper. You may need two depending on the size of your tray. Lay out the 8 tortilla wraps on the trays.
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Divide the chicken mixture between the tortilla wraps, spreading onto the bottom half of each wrap. Sprinkle over the cheese and fold over the top half of each wrap, pressing down flat. You should now have 8 semi-circle taco shapes.
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Spray the wraps with a little low calorie cooking spray and cook in the oven for 10-15 minutes until lightly golden and crispy. Serve two tacos per person with a side salad or choice of accompaniment!