Combine flour and 1 tsp salt in a bowl and make a well in the centre. Pour oil and 250ml water into the centre and mix together until smooth. Knead for 2 minutes until smooth. Cover and rest for 1 hour.
Meanwhile, remove meat from chicken and discard skin and bones. Shred meat and place into a bowl with lime juice and coriander. Cover and set aside. Divide dough into 16 equal portions.
On a lightly floured surface, roll each piece out to a 16cm diameter circle. Stack, layered with baking paper. Heat a heavy-based pan over medium-high heat. Place one dough circle into pan and cook for 1 minute. Turn and cook second side for 30 seconds.
Remove from pan, stack on a plate and cover loosely with a clean tea towel. Fill tacos with cos lettuce, chopped celery, tomato, spring onion, baby spinach leaves, diced carrots, diced cucumber, natural yoghurt and chicken. Serve.
Tip: To freeze taco dough, at the end of step 3, place dough into a snap-lock bag, remove air and seal. Freeze up to two months. Thank you to woolies for the recipe.
Have a super week ahead and enjoy eating well and staying healthy!