On phones and tablets, Share can also offer installed messaging and social apps.
Prep 15 minCook 15 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
300 g chicken breast
6 corn tortillas, labelled gluten free (150 g)
120 g plain greek-style yoghurt
150 g cucumber, halved and sliced
150 g cabbage, finely shredded
100 g carrot, coarsely grated
20 ml lemon juice (20 g)
15 ml extra-virgin olive oil (14 g)
2 g ground cumin
1 g iodised table salt
Ground black pepper, to taste
Method
Put the chicken in a small pan, cover with cold water and bring to a bare simmer. Put the lid on, take it straight off the heat and leave it 15 minutes. It poaches gently in the residual heat and stays juicy; held at a simmer for that long it goes stringy. Check it is 74C/165F at the thickest point, then rest 5 minutes before shredding.
Mix the yoghurt with the lemon juice, cumin, salt and pepper.
Toss the cabbage, carrot and cucumber with the oil.
Warm the tortillas one at a time in a dry pan over medium-high heat, about 20 seconds a side, until they puff slightly and smell toasted. Corn tortillas crack if you fill them cold, and warming them is the whole difference.
Shred the chicken, pile it into the tortillas with the salad and spoon the dressing over.
Serve
Check the tortilla packet. Plenty of supermarket "corn" tortillas are blended with wheat flour, and the ones that are not usually say so on the front. Keep them wrapped in a clean tea towel as you warm them so they stay soft.
Safety and storage
Cook to
74°C / 165°F in the centre (poultry, including minced poultry)
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
The table gives poultry cuts as 74°C. Minced poultry is taken to the same temperature rather than the 71°C mince figure, because mincing spreads surface bacteria through the whole mass. Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
These options describe ways to change the workload around a written recipe method. They do not certify a recipe as accessible or safe for a particular person, and they do not silently rewrite the canonical ingredients, quantities, cooking temperatures or food-safety requirements. Trial the real task and use a different method or recipe when a generic workflow change would be inappropriate.
Workflow option
Reduce the chopping step before changing knife technique
If chopping is one of the heavier parts of this method, first check whether the same ingredient can be bought or prepared in a form that removes some knife work.
Consider: Compare pre-cut, frozen, pre-portioned or otherwise prepared versions only where they still perform the same culinary role in this recipe.
Trade-offs
Convenience formats can cost more or use more storage space.
Texture, seasoning, sodium or package size can differ, so check the actual product rather than assuming it is equivalent.
Some or all preparation may be separable from the heat-side work, even when the complete recipe cannot be performed from one position.
Consider: Stage ingredients and complete suitable measuring, opening and cold preparation at a stable seated station before the stove or oven is active, while keeping heat-side tasks as a separate plan.
Trade-offs
Moving prep can increase carrying if ingredients and tools are stored far from the seated station.
Perishable foods still require normal temperature control during staged preparation.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Recipes currently marked as likely possible to prepare seated with an appropriate workstation and ingredient/tool placement.
Chicken and Salad Corn Tortilla Wraps
Serves 2 · Prep 15 min · Cook 15 min
Corn tortillas warmed until they are pliable, filled with poached chicken, crunchy salad and a lemon-yoghurt dressing.
Ingredients
300 g chicken breast
6 corn tortillas, labelled gluten free (150 g)
120 g plain greek-style yoghurt
150 g cucumber, halved and sliced
150 g cabbage, finely shredded
100 g carrot, coarsely grated
20 ml lemon juice (20 g)
15 ml extra-virgin olive oil (14 g)
2 g ground cumin
1 g iodised table salt
Ground black pepper, to taste
Approximate per serving
2158 kJ / 515.7 kcal · protein 42.4 g · carbohydrate 43.3 g · fibre 8.3 g · fat 16.9 g · sodium 622 mg
Method
Put the chicken in a small pan, cover with cold water and bring to a bare simmer. Put the lid on, take it straight off the heat and leave it 15 minutes. It poaches gently in the residual heat and stays juicy; held at a simmer for that long it goes stringy. Check it is 74C/165F at the thickest point, then rest 5 minutes before shredding.
Mix the yoghurt with the lemon juice, cumin, salt and pepper.
Toss the cabbage, carrot and cucumber with the oil.
Warm the tortillas one at a time in a dry pan over medium-high heat, about 20 seconds a side, until they puff slightly and smell toasted. Corn tortillas crack if you fill them cold, and warming them is the whole difference.
Shred the chicken, pile it into the tortillas with the salad and spoon the dressing over.
Serve
Check the tortilla packet. Plenty of supermarket "corn" tortillas are blended with wheat flour, and the ones that are not usually say so on the front. Keep them wrapped in a clean tea towel as you warm them so they stay soft.
Safety and storage
Cook to
74°C / 165°F in the centre (poultry, including minced poultry)
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
The table gives poultry cuts as 74°C. Minced poultry is taken to the same temperature rather than the 71°C mince figure, because mincing spreads surface bacteria through the whole mass. Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Cooking for a diagnosed coeliac diet, where getting gluten out is the treatment and the rest is making that easy to live with. Diagnosis, testing and follow-up stay with your own team, and no recipe can vouch for your kitchen or a manufacturer’s production line.
