Mango Masala Pulled Chicken Tacos & Spicy Wedges
Tacos are one of my most favourite things & so is Indian flavours, I think I could put mango chutney on anything & everything
Ingredients
Directions
- 1
Place your chicken into the slow cooker with the passata, mango masala seasoning, garlic, ginger, salt, pepper and 100ml of water. Cook on high for 3 hours or low for 6.
- 2
Once cooked, remove the chicken and shred then stir through the sauce.
- 3
Spray your potatoes with oil, season your potatoes with gunpowder potato seasoning, salt, pepper and put into the air fryer at 200 for 25 minutes shaking half way.
- 4
Heat a pan on medium heat and spray with oil.
- 5
Dip your wraps in the chicken mix on both sides then add to the pan, cook for one minute, flip then add shredded chicken and enclose to make a half moon, cook for 30 seconds then flip on the other side. Repeat with your remaining 7 flatbreads.
- 6
Serve the flatbreads and potatoes with mango chutney & mint yoghurt.
