Recipe: Vegan Chicken Taco with Linda McCartney Pulled Chicken

I set myself a challenge. I wanted to make tacos but I wanted to make some that Kate would eat. The problem is that Kate hates chilies and I view them as a whole food group. Or two. So I needed to go no chililes. And also no lettuce. Kate doesn’t like lettuce.

The light bulb moment came when we decided to try some of the Linda McCartney Pulled Chicken last week. Kate cooked some into a curry and it wasn’t a great success but I thought it would be fabulous cooked with some dry spices and stuffed into some taco shells. Add a little spinach – not lettuce – and it might just be a Kate-friendly taco.

Tacos, not too much chili



Half of an onion, sliced
1 1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon  cumin
pinch of salt
Half a bag of pulled chicken
A nice big handful of baby spinach
Four taco shells

  1. Fry the onions in a teaspoon of oil until they are translucent, about four to five minutes.
  2. Add all of the seasoning into the pan and cook for thirty seconds or so before adding in the chicken.
  3. Cook the chicken for four minutes before adding three or four tablespoons of water. This will plump out the chicken and make it lovely and tender. Cook for a further three minutes. Stir every so often to make sure the chicken doesn’t stick.
  4. Assemble the tacos. Nothing too hard. Taco shell, layer of spinach, layer of chicken.


If you aren’t Kate you could also add some avocado, splash on a little hot sauce, switch out the greens for something with more crunch but if you are Kate this plain version is perfect.