Zucchini goes under cover to boost this tasty Tex-Mex-style chicken with extra nutrients so the kids are none the wiser. They won't suspect a thing with this saucy filling topped with zesty and creamy cucumber and wrapped in soft, pan-warmed tortillas.
Chop chicken into quarters. Add to a bowl with Tex-Mex Mix Tape, oil, salt and pepper and mix to coat.
Heat a frypan over medium-high heat. Add chicken and cook for 5–6 minutes or until slightly caramelised. While chicken is cooking, grate zucchini. Add zucchini to frypan and cook for a further 2–3 minutes or until softened.
Drain beans. Stir tomato paste through chicken and cook for 30 seconds. Add beans, crumbled stock cube and 150ml water and bring to a low simmer. Cook for 4–5 minutes or until sauce has thickened slightly and reduced. While the chicken is cooking, continue with step 4.
Grate cucumber into a bowl. Add sour cream, a pinch of sea salt, a few cracks of black pepper and juice of ½ the lime. Mix to combine and set aside. Cut remaining lime into wedges.
Rinse and roughly tear lettuce.
Heat tortillas in a clean, dry frypan for 30 seconds or according to packet instructions. Top tortillas with chicken, lettuce and cucumber sour cream. Serve with lime wedges.