Ingredients
- —400 g chicken breast
- —100 ml water
- —1 red onion, finely chopped
- —1 clove garlic, minced
- —1 tsp paprika
- —½ tsp ground cumin
- —½ tsp dried oregano
- —½ tsp sea salt
- —¼ tsp black pepper
- —1 tomato, diced
- —1 handful fresh cilantro, roughly chopped
- —½ lime, juice
- —4 Leksands Knäcke Original
Instructions
Simmer the chicken breast with water, red onion, garlic, paprika, cumin, oregano, sea salt, and black pepper for 15 minutes with the lid on until the chicken is cooked through.
Shred the meat with two forks and let it simmer gently for another 5 minutes without the lid to concentrate the flavors.
Top the crispbread with the warm chicken, scatter the tomato and cilantro over it, and drizzle with fresh lime juice before serving.
Serving Tip
Serve immediately while the chicken is still warm to maintain the delightful contrast with the crispy crispbread.
Storage Tip
Store the chicken in a sealed container in the refrigerator for up to 2 days and top the crispbread just before serving.
RECIPE_ID: 3e5a4a64...
LAST_UPDATE: 3/3/2026