Ingredients:

  • 5 lbs Chicken Breast (boneless, skinless), cut into 2-inch chunks
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Chipotle in Adobo Sauce (plus 1-2 chillies)
  • 1 cup Chicken Broth (low sodium)
  • 2 Tbsp Lime Juice (for filling)
  • 1 tsp Cumin, ground
  • 1 tsp Oregano, dried (Mexican preferred)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly cracked
  • 2 cups Red Cabbage, shredded finely
  • 1/2 cup Coriander/Cilantro, roughly chopped
  • 1 Tbsp Lime Juice (for slaw)
  • 1 Tbsp Mayonnaise (or Greek Yogurt, optional)
  • 1/4 tsp Salt (for slaw)
  • 12 small Corn or Flour Tortillas
  • 1/4 cup Cotija Cheese (or Feta), crumbled
  • Extra Lime Wedges, for serving

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a deep pan over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Build the Sauce: Stir in the cumin, oregano, 1 tsp salt, and black pepper. Cook for 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan to add flavour.
  3. Add Heat: Stir in the chipotle peppers and adobo sauce. Bring the mixture to a gentle simmer.
  4. Cook the Chicken: Add the cubed chicken pieces to the simmering sauce. Reduce heat to low, cover the pan, and simmer gently for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
  5. Shred the Chicken: Remove the cooked chicken pieces from the pan using tongs and place them in a bowl. Increase the heat under the remaining sauce and let it reduce for 5 minutes until slightly thickened. Shred the chicken using two forks.
  6. Combine and Rest: Return the shredded chicken to the thickened sauce. Stir in the 2 Tbsp of fresh lime juice. Toss to ensure all the chicken is fully coated. Keep warm while preparing the toppings.
  7. Make the Slaw: In a mixing bowl, combine the shredded red cabbage, chopped coriander, 1 Tbsp lime juice, optional mayonnaise/yogurt, and a pinch of salt. Toss well until coated.
  8. Warm the Tortillas: Heat a dry non-stick pan or griddle over medium-high heat. Warm each tortilla individually for about 30 seconds per side until pliable and slightly charred. Stack and wrap them in a clean tea towel.
  9. Assemble and Serve: Fill each warm tortilla generously with the smoky chipotle chicken. Top with a spoonful of the zesty lime slaw and a sprinkle of crumbled Cotija cheese. Serve immediately with extra lime wedges on the side.