Umami Recipes
Umami Recipes

Lactose Free

Chipotle pulled chicken with slaw

4 servings


1 hour

total time


olive oil

1 onion, diced

2 cloves garlic, crushed

2 tbsp chipotle paste

2 tbsp tomato purée

1 tbsp red wine vinegar

1 tsp paprika

4 chicken breasts

chicken stock

¼ small white cabbage, sliced

¼ small red cabbage, sliced

2 carrot, shredded

1 red onion, finely sliced

1 tbsp low-fat mayo

2 tbsp fat-free yogurt

½ bunch coriander, finely chopped

4 corn tortillas, warmed


Heat 1 tsp oil in a large pan and fry the onion for 5 minutes until soft, then add the garlic. Stir in the chipotle and purée, then stir in the vinegar and paprika.Add the chicken breasts, then top up with stock or water to cover. Season, then cover and simmer for 40 minutes.

To make the slaw, mix the cabbages, carrot and red onion. Stir in the mayo, yogurt, and coriander. Season.

Lift the chicken out of the pan, blend the sauce using a stick blender until smooth, then simmer uncovered, until thickened. Meanwhile, shred the chicken with two forks. Stir the chicken back into the sauce, pile into tortillas and serve with the slaw.


Serving Size




Total Fat

5.8 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat





0.8 mg

Total Carbohydrate

26.5 g

Dietary Fiber

6.9 g

Total Sugars



36.1 g

4 servings


1 hour

total time
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