Tamarind Pulled Chicken Breast And Coconut Slaw Wraps

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add half your tamarind & coconut curry paste (you'll use the rest later!) and your tomato paste to a large bowl with a small pinch of salt and pepper and a little drizzle of olive oil – this is your tamarind marinade

Add your chicken to the marinade

Give everything a good mix up until well coated – this is your tamarind coated chicken

Add the tamarind coated chicken to a baking paper-lined baking tray (or two!)

Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) – this is your tamarind chicken

(Doubled your protein? Use 2 trays!)

Meanwhile, trim, then slice your spring onion[s]

Combine your natural yoghurt and coconut & turmeric sprinkle with a pinch of salt, pepper and sugar, then add your carrot & cabbage slaw mix – this is your coconut slaw

Add a small knob of butter to a small heatproof bowl and put it in the microwave for 30 secs or until melted

Once melted, add the remaining tamarind & coconut curry paste and chicken stock mix, then give it a good mix up – this is your tamarind & coconut butter

Once the chicken is cooked through, transfer the tamarind chicken to a clean chopping board

Shred the chicken using two forks – this is your pulled chicken

Pour over the tamarind & coconut butter

Give it a good mix up and season with a generous pinch of salt and pepper – this is your tamarind pulled chicken

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through