PULLED CHICKEN TACO WRAP

It used to be the word ‘pulled’ only appeared in my lexicon in reference to a muscle – of the strained variety, following lots of ill-advised physical activity. Mention it now and I instantly think of pork; lush strands of juicy meat atop a soft brioche bun laden with tangy, crunchy coleslaw.

But pork is not the only meat suitable for this treatment. Lamb works terribly well, tougher cuts of beef do nicely, and so too does chicken. They key to getting good ‘pulled’ anything, is low and slow. This makes pork, beef or lamb a tricky choice for easy midweek suppers. But chicken, even cooked low and slow, is ready in no time at all.

Breast is not always best, it’s important to use the richer cuts of either chicken thigh or leg for this recipe. With Cape Herb & Spice’s Taco Spice mix added, it’s simply brilliant in a wrap along with loads of crunchy veggies. I use lard in this recipe, it lends a wonderful belly-pleasing richness to the meat, but you can easily substitute it with any cooking oil of your choice.