Chipotle Chicken Tortillas

Nutrition per serve

Ingredients

• 250g kent pumpkin
• 1clove garlic
• 1bunch coriander
• 300g corn kernels
• 1pcs chicken-style stock cubes
• 10g Mexican seasoning
• 300g free-range chicken thigh fillets
• 20g chipotle in adobo sauce
• 6pcs flour tortillas
• 125ml (½ cup) boiling water
• 15ml olive oil
• 5ml plain flour
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin and cut into 1.5cm chunks. Crush or finely chop the garlic. Finely chop the coriander, including the stems. Drain and rinse the corn. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Marinate chicken
   Combine half the Mexican seasoning*, 1 tbs olive oil and 1 tsp flour in a bowl and season with salt. Add the chicken to the marinade and turn to coat.
3. Step 3 — Start cooking
   Heat a medium saucepan over medium-high heat. Cook the chicken for 1-2 mins each side or until browned. Add the pumpkin, garlic and half the coriander and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Cook chicken mixture
   Add the corn, stock, chipotle and ½ tsp red wine vinegar and bring to the boil. Reduce the heat to medium-low, cover and cook for 20 mins. Uncover and cook for 10 mins or until the chicken is cooked through, the pumpkin is tender and the liquid is reduced.
5. Step 5 — Heat tortillas
   Meanwhile, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until heated through. (Or, warm the tortillas, in batches, in a frypan over medium-high heat for 30 secs each side.)
6. Step 6 — Shred chicken
   Remove the chicken from the pan with a slotted spoon. Using two forks, coarsely shred the chicken. Return the chicken to the pumpkin mixture and stir to combine. Taste, then season with salt and pepper. Divide the tortillas among plates and fill with the chicken mixture. Scatter with the remaining coriander to serve.

Allergens

Gluten, Wheat, Sulphites