Name: Chakalaka chicken tortillas with fresh slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 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; 2 corn cobs; 1 cup red cabbage shredded; 3 carrots; 50 ml mayonnaise; 15 ml lemon juice; 4 large tortillas or 8 small; 1 avocado sliced

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

Method:

Heat the olive oil in a pot over a medium heat. Add the onion and garlic and sauté until soft. Add the tomato paste, Robertsons Cumin, Robertsons Paprika and (optional) chipotle spice. Sauté for a further minute.

Stir in the chopped tomatoes, water and the contents of the sachet of Knorr Chakalaka Soup. Bring to the boil, then turn down the heat and simmer for 15 minutes. Add the shredded chicken and simmer for a further five minutes.

Season to taste with lemon juice and Robertsons Black Pepper.

Now make the slaw. Brush the cobs of corn lightly with oil and cook them under a hot grill or in a frying pan until they are tender and lightly charred all over. Cut the kernels off the cobs and place them in a bowl. Add the cabbage, carrots, mayonnaise and lemon juice, and mix well.

To assemble the dish, place the tortillas on a flat surface. Top each one with a spoonful of the chicken tinga, followed by the slaw and slices of avocado. Fold the tortillas in half and serve immediately.