NZ Pulled Chipotle Chicken Taco

In a medium bowl, add the chicken thigh, garlic, a pinch of salt and pepper and a drizzle of olive oil. Toss to coat.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Once the oil is hot, add the chicken and cook until browned, 2 minutes each side. Add the enchilada sauce, tex-mex spice blend and water. Bring to the boil then reduce the heat to medium-low. Stir to combine, then cover with a lid. Cook until cooked through, 10-14 minutes. Transfer the chicken to a chopping board and shred using two forks. TIP: Feel free to slice the chicken if you prefer. Return the chicken to the frying pan and return to a medium-high heat. Stir through the chipotle sauce and simmer until slightly thickened, 1-2 minutes.

While the chicken is cooking, to the bowl with the corn, add the tomato, cucumber, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and white wine vinegar. Season to taste with salt and pepper and toss to combine. When the chicken has finished cooking, heat the mini flour tortillas in a sandwich press or microwave on a plate until warm, 10 second bursts.