4 servings
Prep: 20 mins,
Cooking: 20 mins
In this recipe, the shredded chicken is given a home-grown flavour with Knorr Chakalaka Soup, then served on tortillas with a crunchy cabbage slaw and a topping of sliced avocado.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (20)
For the shredded chicken
15 ml | olive oil |
1 | onion — finely chopped |
4 | garlic cloves — sliced |
15 ml | tomato paste |
5 ml | Robertson's cumin |
15 ml | Robertson's paprika |
15 ml | chipotle spice — optional |
400 g | tin chopped tomatoes |
375 ml | water |
50 g | Knorr Chakalaka soup |
3 cup | chicken — cooked and shredded |
1 | lemon — juiced |
2.5 ml | Robertson's black pepper — or to taste |
For the slaw
2 | corn cobs |
1 cup | red cabbage — shredded |
3 | carrots |
50 ml | mayonnaise |
15 ml | lemon juice |
To serve
4 large | tortillas — or 8 small |
1 | avocado — sliced |
Tap for ingredients