Mexican Chicken Tacos with Garlic Sauce, No Added Refined Sugar

Method

1. Put 280g chicken in a bowl, add 1 teaspoon salt and 1 teaspoon white rice wine, rub for 2 to 3 minutes, then rinse under clean water and drain.
2. Wash the tomato and dice it, wash 20g lettuce and shred it finely, peel and mince 3 garlic cloves and 1/4 onion, and squeeze the juice from half a lime.
3. Make the garlic sauce: in a bowl combine 2 tablespoons Lean Mayo, 3 tablespoons sweetened yogurt, 1/2 tablespoon honey mustard, half the minced garlic, 1 teaspoon lime juice, 1 tablespoon kOBE Monk Fruit Blend and 1/2 teaspoon pepper, then stir well.
4. Put the chicken in a pot with the minced onion, the rest of the minced garlic, 2 tablespoons chili powder, 1 tablespoon curry powder, 3 tablespoons spaghetti sauce, 1/2 teaspoon black pepper and 150ml water.
5. Cover, bring to a boil, then lower the heat and cook for another 10 minutes, until the chicken is tender.
6. Turn off the heat, shred the chicken with a fork, then return it to a low heat for 5 to 7 minutes to dry out.
7. Set a pan on the stove, brush it with oil and warm each of the 3 tortillas, flipping quickly to the other side and lifting it out before it crisps.
8. Pile the chicken onto each tortilla, add the shredded lettuce and diced tomato, spoon the garlic sauce over the top and serve.

Tips

• Rub the chicken with salt and white rice wine for 2 to 3 minutes then rinse it, and the smell fades.
• Dry fry the shredded chicken over low heat for 5 to 7 minutes to drive off moisture, which keeps the tortilla from going wet.
• Warm the tortillas and take them off right away, since a tortilla left to crisp cracks when rolled.
• Let the mixed garlic sauce sit in the fridge for 15 minutes to take the raw edge off the garlic before it is spread.
• Honey mustard contains honey, and that is still sugar.