Chicken & sweet potato tacos with lemon slaw

• Chicken thighs (bone-in)600g
• Sweet potatoes500g
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard1 tsp (5g)
• Plain tortilla wraps8
• Savoy / white cabbage¼
• Lemons1
• Greek-style natural yoghurt100g
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £4.22 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 500g sweet potatoes into small cubes. Take the chicken off the bone, remove the skin and cut into strips.

3. 3

   Toss both with 2 tbsp oil, 1 tsp cumin, 1 tsp smoked paprika and salt and roast for 25 minutes until the chicken is cooked through.

4. 4

   Finely shred ¼ cabbage and toss with the juice of 1 lemon and a pinch of salt.

5. 5

   Warm the 8 wraps and fill with the chicken, sweet potato, slaw and the 100g yoghurt.