It's a little unconventional, but don't knock apple in your taco until you try it. Adding the sweet tartness you never realised was missing, it's a wrap for good and smoky flavour. We're also bringing a bit of fun with this shake and bake chicken that sure feels like a job the kids can get onboard with.
Preheat oven to 220°C fan-forced. Zest and juice lime. Combine lime zest, yoghurt, Subtly Smoky Chipotle, olive oil and a sprinkle of salt and pepper in a small bowl.
Cut chicken into 2cm pieces. Place chicken and 2 tablespoons chipotle yoghurt marinade in a bowl and stir to coat. Add panko breadcrumbs, cover the bowl with plastic wrap and give it a good shake to coat the chicken. Place chicken in a single layer on a lined baking tray and bake for 15 minutes or until golden and chicken is tender. While chicken is cooking, continue with step 3.
Thinly slice cabbage, apple and spring onion. Place in a bowl and set aside.
Add lime juice to remaining yoghurt chipotle marinade, season with salt and pepper and mix to combine.
Add smoky chipotle dressing to slaw and toss to coat.
Heat tortillas in a clean frypan for 30 seconds or until warmed through. Top tortillas with slaw and chicken to serve.