Pulled Chicken Taco Wraps


Pulled Chicken Taco Wraps

Pulled Chicken Taco Wraps

4 Servings


2 boneless skinless chicken breasts

4 cups chicken broth

⅓ cup tomato paste

2 canned chipotles in adobo, seeds removed

1 tablespoon adobo sauce, from canned chipotles

1 tablespoon chili powder

½ teaspoon fine sea salt

1½ cups finely shredded green cabbage

1½ cups finely shredded red cabbage

1 medium carrot, shredded

4 red radishes, thinly sliced

4 green onions, thinly sliced

2 tablespoons fresh lime juice

1 tablespoon preferred vegetable oil

4 Tumaro's® Premium White Protein Low-In-Carb Wrap

  1. In a medium saucepan place chicken and add broth to cover. Bring to a simmer, then cover, reduce the heat, and simmer gently until the juices run clear when pierced and the internal temperature of the chicken reaches 165℉, 15-20 minutes.
  2. Meanwhile, in a blender combine tomato paste, chipotles, adobo sauce, chili powder, salt, and ½ cup chicken cooking liquid. Blend until smooth.
  3. Shred chicken with 2 forks and toss with chipotle sauce.
  4. In a medium bowl toss green and red cabbage, carrot, radish, green onion, lime juice, oil, and salt to taste.
  5. Lay out wraps on a countertop and divide chicken between them. Top with slaw.
  6. If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.