Chipotle Adobo Chicken Tacos
Prep + Cook time
35 minutes
Servings
6
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Ingredients
- 1 package of Joseph’s Flax Wraps
- 2 boneless skinless chicken breasts
- 4 cups chicken broth
- ⅓ cup tomato paste
- 2 canned chipotles in adobo, seeds removed
- 1 tablespoon adobo sauce, from canned chipotles
- 1 tablespoon chili powder
- ½ teaspoon fine sea salt
- 1½ cups finely shredded green cabbage
- 1½ cups finely shredded red cabbage
- 1 medium carrot, shredded
- 4 red radishes, thinly sliced
- 4 green onions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon preferred vegetable oil
Directions
- Place the chicken breasts in a medium saucepan and add enough chicken broth to cover them. Bring to a gentle simmer, cover, and reduce the heat. Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165℉). Remove chicken, reserving ½ cup of the cooking liquid.
- In a blender, combine the tomato paste, chipotle peppers, adobo sauce, chili powder, salt, and reserved cooking liquid. Blend until smooth.
- Using two forks, shred the cooked chicken into bite-sized pieces. Toss with the chipotle sauce until evenly coated.
- In a medium bowl, combine the green cabbage, red cabbage, carrot, radishes, and green onion. Drizzle with lime juice and olive oil, then season with salt to taste. Toss to combine.
- Lay out the wraps on a clean surface. Divide the chipotle chicken evenly among the wraps, placing it down the center. Top with a generous portion of the slaw.
- For a classic wrap, fold in the sides, then fold the bottom over the filling and roll tightly.
