- 2 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 500g chicken breasts
- 120g tinned tomatoes
- 2 crushed garlic cloves
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 150g mushrooms, sliced
- Juice of 1 lime
- 8 x tortillas (use gluten free if relevant)
How to Make It
Add the chilli powder, ground cumin, lime juice and paprika together in a sandwich bag or bowl.
Place the chicken in the bag or in the bowl and coat in the spice mixture. If using the bag remember to fasten it closed before shaking up and down. If using the bowl turn over the chicken in the bowl and rub the spices into the skin.
Add the remaining ingredients to the slow cooker. Place the chicken on top.
Cook for 3-4 hours on high or 4-6 hours on low until chicken is cooked through.
Shred the chicken into small pieces by using two forks to pull it apart.
Serve the mixture immediately wrapped in warmed tortilla wraps.
Top tip: For something different swap the tortillas for large lettuce leaves.
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