Search

Slimming World's Mexican chilli chicken cups

(19 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Mexican chilli chicken cups
Mexican chilli chicken cups
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These flavoursome Mexican chilli chicken cups by Slimming World are really simple to make and ideal if you fancy something different for dinner. The chicken mixture is spiced with cumin, paprika and red chillies. Serve your cups with rice or quinoa. This recipe makes 4 cups and takes around 15 mins to prepare and cook. These delicious chilli chicken cups are ideal for using up leftover chicken from your Sunday roast dinner. Whether you serve these cups are a hearty lunch or light dinner, we're sure your friends and family will love them. How about adding potato wedges to the mix?

Ingredients

  • low calorie cooking spray
  • 2 garlic cloves, finely chopped
  • 1 red onion, halved and thinly sliced
  • 1 large red pepper, deseeded and thinly sliced
  • 1 red chilli, deseeded and finely chopped
  • 1tsp ground cumin
  • 1tsp paprika
  • 4tbsp canned chopped tomatoes
  • 4tbsp tomato purée
  • 4 cooked skinless and boneless chicken breasts, diced
  • small handful chopped fresh flatleaf parsley, to garnish
  • 8 large iceberg lettuce leaves
  • lime wedges, to serve

You can lower the spice factor by removing the red chillies.

Method

  1. Heat a large non-stick frying pan and spray with low calorie cooking spray.
  2. Add the garlic, onion, red pepper, chilli, cumin, paprika, chopped tomatoes, tomato purée and chicken and stir-fry for 6 minutes or until the mixture is hot and the vegetables are just tender.
  3. Season well and scatter over the parsley.
  4. Spoon the chicken mixture into the lettuce leaves, fold them over to enclose the filling and serve with lime wedges and boiled rice.

For more delicious recipes or to find your nearest Slimming World group visit the Slimming World website

Your rating

Average rating

  • 3
(19 ratings)

Your comments

comments powered by Disqus

FREE Newsletter