Recipe courtesy of Irish Yogurt Clonakilty.
Ingredients
Serves 4
- 4 skinless chicken breasts, each one slice into 4 pieces
- 3 tbsp Irish Yogurt Clonakilty Greek style natural live yogurt
- 2 tbsp taco or fajita seasoning
- 2 tbsp rapeseed or olive oil
- 400 g frozen sweetcorn
- 1 × 400 g can black beans, drained and rinsed
- 2 garlic cloves, crushed
- ¼ red cabbage, finely shredded
- Juice of 1 lime, plus wedges to serve
- Small bunch fresh coriander, chopped
- 8 small soft tortilla wraps (shop-bought)
- 2 tbsp Irish Yogurt Clonakilty Greek style natural live yogurt
- Chilli sauce, to serve
- Salt and pepper
Method
- Marinate the chicken: Mix the Irish Yogurt Clonakilty Greek style natural live yogurt with the taco seasoning. Coat the chicken evenly, cover, and marinate for 30 minutes (up to 4 hours in the fridge).
- Bake the chicken: Preheat oven to 200°C (180°C fan) / 400°F. Place chicken on a lined baking tray, drizzle with 1 tbsp oil, and bake for 20 minutes until cooked through. Rest for 5 minutes
- Make the slaw: Toss the red cabbage with lime juice, half the coriander, and a pinch of salt. Set aside to lightly pickle.
- Cook the sweetcorn and beans: Heat 1 tbsp oil in a frying pan over medium-high heat. Add frozen sweetcorn and cook for 5–7 minutes until lightly charred. Stir in black beans and garlic.Cook for 2–3 minutes, add a squeeze of lime juice, and season with salt and pepper.
- Warm the wraps: Heat each wrap briefly in a dry frying pan or microwave until soft and pliable.
- Assemble the tacos: Layer each wrap with cabbage slaw, baked chicken, and the sweetcorn-bean mix.
- Add a spoonful of Greek Style Irish Yogurt Clonakilty, a drizzle of chilli sauce, and a sprinkle of coriander.
- Serve with lime wedges.
Tips
- The yogurt marinade keeps the chicken juicy and adds a mild tang.
- For extra heat, mix a little chilli sauce or smoked paprika into the yogurt marinade.
- Leftover chicken is great in wraps or salads the next day.
- Warm the wraps just before serving so they stay soft and flexible.
