Low FODMAP pulled chicken tortillas with homemade coleslaw. Very simple to make and super tasty. Gluten-free and lactose-free.
Ingredients
6 small tortilla(s)
Tortilla, corn
200 gm
Chicken breast cutlets
(200 g)
1 tbsp
Vegetable stock/broth, low sodium
(check the ingredients for FODMAPs))
60 ml
Coconut milk, sweetened
(60 ml)
1 tsp
Paprika
(tsp smoked)
1/2 tsp
Cayenne pepper
(tsp)
1 tsp
Cumin
1 tsp
Turmeric, powder
(tsp)
5 sprig
Parsley, fresh
(Fresh)
2 tsp
Lime peel (zest)
100 gm
Carrots
(100 g; julienne)
100 gm
Red cabbage
(100 g)
1 tbsp
Mayonnaise
(tbsp; (check ingredients for FODMAPs))
1 tbsp
Yoso Plain Unsweetened Coconut Yogurt
1/2 tsp
Mustard powder
(tsp; (check ingredients for FODMAPs))
1 dash
Salt and pepper
1 tsp
Lemon juice
Instructions
Bring a pan with water to boil. Add a stock cube and put the chicken breast into the boiling water. Leave the chicken to boil for 12-15 minutes until it is totally cooked and then remove it from the pan.
In the meantime, prepare the coleslaw. Put the carrot and the red cabbage together into a bowl. Add the mayonnaise, yoghurt, mustard, a splash of lemon juice and pepper and salt and stir together. Taste and add some more yoghurt, mayo or spices to taste.
Pull the chicken apart using two forks.
Put the coconut milk into a bowl and add the spices. Stir together. Put the pulled chicken together with the coconut milk mixture into a pan and heat for a few minutes while you stir.
Heat the corn tortillas in the microwave for 30 seconds.
Put some coleslaw on top of the tortilla's and put the pulled chicken on top. Garnish with some fresh parsley and lime juice.
