Chicken tinga tacos

• Chicken thighs (bone-in)700g
• Brown onions150g
• Chopped tomatoes1 × 400g tin
• Smoked paprikastore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Garlic2 cloves
• Plain tortilla wraps8
• Greek-style natural yoghurt100g
• Savoy / white cabbage¼

Plus salt and pepper. About £4.13 for the amounts used.

Method

1. 1

   Simmer 700g chicken thighs in a pan of water for 25 minutes until cooked through. Lift out, take the meat off the bone (discard skin) and shred.

2. 2

   Fry 1 sliced onion for 6 minutes. Add 2 crushed garlic cloves, 1 tsp smoked paprika and ½ tsp chilli powder for 1 minute.

3. 3

   Add 1 tin chopped tomatoes and simmer for 8 minutes, then stir in the chicken and heat through. Season.

4. 4

   Warm the 8 wraps and fill with the chicken, shredded cabbage and the 100g yoghurt.