Prep Time:  10 minutes        |        Cook Time:  5 minutes        |        Serves:  6

Ingredients

• 1 packet El Tora Taco Seasoning
• 1.2kg Willowton free range chicken breasts (approx.4)
• 1 capsicum
• 1 red onion
• 1 x 400g can New Season Red Kidney Beans
• 1 x 300g jar El Tora Chunky Salsa Dip
• 1 Bakers Life Mini White Wraps  
• A few sprigs of coriander, to garnish

Home made Taco Seasoning Mix – Powdered Spices

• 1 tbsp Stonemill ground paprika  
• 1tbsp Stonemill smoked paprika
• 1 tbsp Stonemill ground cumin
• 1 tsp Stonemill garlic powder
• 1 tsp Stonemill onion powder
• ½ - 1tsp Stonemill (optional)  
• Stonemill salt to taste
• ½ tsp Stonemill black pepper

Method

1. Spread the chicken breasts across the base of a slow cooker.
2. Slice the onion and capsicum, place on top of the chicken.
3. Sprinkle the contents of the taco mix sachet on top.
4. Rinse and strain beans and add along with the jar of salsa.
5. Cook on high for about three hours.
6. Shred the chicken with a fork and cook for a further 30 minutes with the lid off.
7. Place the shredded chicken onto tortillas wraps, optionally add toppings such as sour cream, guacamole, coleslaw or fresh herbs.

Home made Taco Seasoning Mix – Powdered Spices

1. Mix all ingredients together in a bowl, keep in a sterile dry jar for up to 6 months.
   

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie