Ingredients
- 2 portions of leftover Juicy Jerk Chicken, reheated (see note below).
- 1/2 cup coriander leaves.
- 4 gluten-free tortillas, warmed in the microwave or on a dry pan (you can use regular tortillas if you prefer).
- 1/2 avocado, cubed.
- 1 cup shredded red cabbage.
- 1/4 cup full-fat natural yoghurt, to serve.
- 1 long red chilli, finely sliced, to serve.
Lemony Gremolata
- 1/2 bunch flat-leaf parsley, very finely chopped.
- 1 clove garlic, minced.
- 1 lemon, juice and zest.
- 2 tablespoons olive oil.
- 1/4 teaspoon sea salt.
Directions
- 1. To make the Lemony Gremolata, combine all ingredients in a jar and shake vigorously.
2. This meal is all about the assembly. Once you’ve reheated your Juicy Jerk Chicken and sliced all your vegetables, all that is left is serving: Fill two tortillas with half of the reheated chicken, coriander leaves, avocado, purple cabbage, Lemony Gremolata and serve with half of the yoghurt and chilli. Squeeze ¼ of a lime over the two wraps.
3. Place the remaining ingredients and wraps into a container to enjoy for lunch tomorrow.
Note
If you have no leftover Juicy Jerk Chicken, use ¼ of a store bought roast chicken instead.
Paleo option: Use iceberg lettuce cups instead of tortillas.
Dairy-free option: Omit natural yoghurt. Serve with unsweetened coconut yoghurt or 1 tablespoon of tahini. Depending on the consistency of your tahini, you may like to mix with a little water before drizzling over tacos.
Tacos are an excellent way to use up leftover roast chicken. It’s also an easy and delicious way to pack a whole lotta veg into one meal.
Ingredients
- 2 portions of leftover Juicy Jerk Chicken, reheated (see note below).
- 1/2 cup coriander leaves.
- 4 gluten-free tortillas, warmed in the microwave or on a dry pan (you can use regular tortillas if you prefer).
- 1/2 avocado, cubed.
- 1 cup shredded red cabbage.
- 1/4 cup full-fat natural yoghurt, to serve.
- 1 long red chilli, finely sliced, to serve.
Lemony Gremolata
- 1/2 bunch flat-leaf parsley, very finely chopped.
- 1 clove garlic, minced.
- 1 lemon, juice and zest.
- 2 tablespoons olive oil.
- 1/4 teaspoon sea salt.
Directions
- 1. To make the Lemony Gremolata, combine all ingredients in a jar and shake vigorously.
2. This meal is all about the assembly. Once you’ve reheated your Juicy Jerk Chicken and sliced all your vegetables, all that is left is serving: Fill two tortillas with half of the reheated chicken, coriander leaves, avocado, purple cabbage, Lemony Gremolata and serve with half of the yoghurt and chilli. Squeeze ¼ of a lime over the two wraps.
3. Place the remaining ingredients and wraps into a container to enjoy for lunch tomorrow.
Note
If you have no leftover Juicy Jerk Chicken, use ¼ of a store bought roast chicken instead.
Paleo option: Use iceberg lettuce cups instead of tortillas.
Dairy-free option: Omit natural yoghurt. Serve with unsweetened coconut yoghurt or 1 tablespoon of tahini. Depending on the consistency of your tahini, you may like to mix with a little water before drizzling over tacos.