1 cup(s), (260g)
1 large, finely chopped
1 individual, deseeded, finely chopped
1 clove(s), finely chopped
Skinless chicken breast
8 small, (8 x 23g) warmed
1 cup(s), (80g), thinly shredded
60 g, crumbled
½ cup(s), coarsely chopped
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Combine passata, onion, jalapeño, garlic, chili powder and cumin in a medium bowl. Season with salt.
- Lightly spray a medium saucepan with oil and heat over medium-high heat. Cook chicken for 2 minutes each side or until browned. Add sauce mixture and enough water to just cover chicken. Bring to a simmer over low heat. Cook, covered, for 30 minutes or until chicken is cooked through. Transfer chicken to a plate.
- Increase heat to high and cook sauce, stirring a few times, for 5 minutes or until sauce reduces and thickens.
- Meanwhile, thinly shred chicken using 2 forks. Add chicken to reduced sauce and heat through. Top tortilla with chicken, cabbage, cheese and coriander and serve with lime wedges.