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Home Glutenvrije maïstortilla's met pulled chicken en mango-avocadosalsa

Gluten-free Main course Chicken Mexican Quick Sharing Summery

Eating gluten-free doesn't have to be dull. These corn tortillas with pulled chicken and a zesty mango-avocado salsa are so flavorful no one at the table will miss anything. You cook the chicken in the pan and then shred it with two forks—simple and fuss-free. Serve everything on a large platter in the middle of the table and let everyone fill their own tortilla.

x_ckl_recipe_markerGluten-free corn tortillas with pulled chicken and mango-avocado salsa Juicy pulled chicken on gluten-free corn tortillas, topped with a bright mango-avocado salsa. Quick to make, perfect for sharing. How do you make gluten-free corn tortillas with pulled chicken and mango-avocado salsa? Main course Mexican 4 people 15 min 35 min

Sprinkle the chicken breasts on both sides generously with cumin, smoked paprika, garlic powder, salt and pepper.
Heat a splash of olive oil in a wide pan over medium heat. Fry the chicken 3 minutes per side until golden brown.
Add 150 ml chicken stock to the pan, put the lid on and let the chicken simmer gently for 15 minutes over low heat.
Remove the chicken from the pan and shred it with two forks. Put the pulled chicken back into the cooking liquid and stir well so it soaks up the juices.
Meanwhile make the salsa: dice the mango and avocado into small cubes. Mix them in a bowl with finely chopped red onion, lime juice, fresh cilantro and a pinch of salt.
Warm the gluten-free corn tortillas briefly in a dry frying pan, about 30 seconds per side.
Divide the pulled chicken over the tortillas, spoon a generous dollop of mango-avocado salsa on top and serve immediately. Add a drizzle of sriracha or a spoonful of sour cream to taste, if desired.

Gluten-free Main course Chicken Mexican Quick Sharing Summery 500 g chicken breasts 1 tsp cumin 1 tsp smoked paprika 1/2 tsp garlic powder Salt and pepper to taste 2 tbsp olive oil 150 ml chicken stock 8 gluten-free corn tortillas 1 ripe mango 1 ripe avocado 1/2 red onion, finely chopped Juice of 1 lime Handful of fresh cilantro Optional: sriracha or sour cream Wide frying pan with lid Two forks Cutting board Sharp knife Mixing bowl Forks forks Knives knives Chopping Board chopping-board Mixing Bowl mixing-bowl Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Cookinglife Half Moon Grill Plate / Cast Iron Plancha - Double-sided - Suitable for 46 cm Kamados Grill Fanatics Grillplaat, Plancha Sola Cutlery Set Danube - 18/10 Stainless Steel - 50 pieces / 6 people Sola Bestekset Cookinglife Mixing bowl / mixing bowl - stainless steel - 3 pieces Cookinglife Mengkom Chipotle corn cobs foodies-chipotle-maiskolven Pulled chicken met zoete aardappel en kokos foodies-pulled-chicken-met-zoete-aardappel-en-kokos Tortizza with sweet pepper and courgette foodies-tortizza-met-zoete-paprika-en-courgette Tortilla pizza foodies-tortilla-pizza

Recipe

Gluten-free corn tortillas with pulled chicken and mango-avocado salsa

Juicy pulled chicken on gluten-free corn tortillas, topped with a bright mango-avocado salsa. Quick to make, perfect for sharing.

Course	Main course
Kitchen	Mexican
Servings	4 people

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Wide frying pan with lid
Two forks
Cutting board
Sharp knife
Mixing bowl

Ingredients

500 g chicken breasts
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
2 tbsp olive oil
150 ml chicken stock
8 gluten-free corn tortillas
1 ripe mango
1 ripe avocado
1/2 red onion, finely chopped
Juice of 1 lime
Handful of fresh cilantro
Optional: sriracha or sour cream

How do you make gluten-free corn tortillas with pulled chicken and mango-avocado salsa?

Sprinkle the chicken breasts on both sides generously with cumin, smoked paprika, garlic powder, salt and pepper.
Heat a splash of olive oil in a wide pan over medium heat. Fry the chicken 3 minutes per side until golden brown.
Add 150 ml chicken stock to the pan, put the lid on and let the chicken simmer gently for 15 minutes over low heat.
Remove the chicken from the pan and shred it with two forks. Put the pulled chicken back into the cooking liquid and stir well so it soaks up the juices.
Meanwhile make the salsa: dice the mango and avocado into small cubes. Mix them in a bowl with finely chopped red onion, lime juice, fresh cilantro and a pinch of salt.
Warm the gluten-free corn tortillas briefly in a dry frying pan, about 30 seconds per side.
Divide the pulled chicken over the tortillas, spoon a generous dollop of mango-avocado salsa on top and serve immediately. Add a drizzle of sriracha or a spoonful of sour cream to taste, if desired.

Cooking mode Prevents your screen from going to sleep

A good wide pan really makes the difference here. Plenty of space so the chicken browns nicely and the liquid distributes evenly. That's what creates the juicy, flavorful pulled chicken that you can then tear apart effortlessly. Quality in your cookware pays off in every plate you serve.

Place the tortillas, chicken and salsa separately on the table and let everyone assemble their own. That makes this dish not only delicious but also a true shared moment. Fresh, colorful and suitable for any diet. Exactly how enjoying a meal at the table should be.

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