How to make Mexican Shredded Chicken Filling

Mexican food is always delicious and too hot to handle if you are not used to their distinct cooking style and flavoring. Mexican shredded chicken is an awesome and delicious recipe loved by everyone as it can be used in so many wheat and rice wraps. The shredded spicy hot chicken is amazingly yummy to eat.  It’s mixed with various sauces and green vegetables to serve as the filling of a wheat wrap. The dish can be served as rice topping as well.


  • I kg chicken
  • ½ tsp. pink salt
  • 2 tablespoon olive oil
  • Half cup salsa salad
  • 1 ½ tsp. brown sugar
  • 130 gram canned green chilies
  • 390 grams of diced tomatoes
  • 1 tsp. chili powder
  • 1 tablespoon cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. smoked paprika
  • 1tsp dried oregano
  • ½ tsp. black pepper
  • Olive oil for cooking

Cooking Procedure:

Rub chicken with olive oil and salt and set aside for few minutes. Heat remaining olive oil in the thick-lidded pot and stir fry all spices, tomatoes and chilies until you can smell the aroma of roasted cumin. Add just a swig of water and let it cook for some time. Now add chicken and leave on low heat for at least 2 ½ hour. Continue to cook until the chicken becomes tender enough to leave the bones and easily shredded. When chicken becomes tender, place out the chicken on the cutting tray. When the chicken cools down, shred it and then put the shredded chicken back into the pot. Heat it more for 20 minutes to let it simmer and absorb more liquid.  Now remove the liquid from the chicken. The drained off liquid can be used with the rice or quinoa.  Mix the chicken with salsa salad and garlic mayo sauce to be used as a filling in wheat and rice wraps. .If you want to make it hotter you may add the additional chili sauce in it.