PULLED CHICKEN - TWO METHODS

Pulled chicken - the slow oven method

• Rub the chicken with the taco seasoning and pack it snugly into an ovenproof dish.
• Cover the dish with foil and place it in a preheated conventional oven (top and bottom heat) at 130°C, and cook for 3 hours.
• Then pull the meat apart with 2 forks and mix it with the juices the chicken has released into the dish during cooking.

  Season to taste with salt and freshly ground pepper.

Pulled chicken - the quick method

• Poach the chicken breasts in lightly salted water for about 10 minutes.
• Place them on a chopping board and pull the meat apart with 2 forks.
• Heat a frying pan with a splash of oil, then add the meat and the taco seasoning. Fry the meat for 4-5 minutes and season to taste with salt and freshly ground pepper.

Crispy tortilla wrap with pulled chicken

• Make a cut from the edge to the centre of each tortilla.
• Spread the filling - pulled chicken, cheese, vegetables and tortilla chips - over "the 4 sections/quarters", then fold the tortilla clockwise. (See how in the video above the recipe)
• Fry them until crisp in a little oil in a frying pan, or place them in a panini press and cook until they are heated through and the cheese has melted.
• Serve them topped with cold crème fraîche, salsa and guacamole, for example - and with crispy tortilla chips, fries or a green salad.