Easy Buffalo Glazed Chicken Tacos
with Cucumber & Apple Slaw- Gluten
- Soy
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
Smokey BBQ flavours are packed to the brim in this midweek taco delight. With the crunchiest and crispest cucumber and apple slaw and the most tender All-American spiced chicken around town, you'll be on taco duty every week!
Ingredients
1 packet
chicken breast
1 sachet
All-American spice blend
1 packet
sriracha
(May be present: Soy.)
1 packet
BBQ sauce
1
apple
1
cucumber
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Slice chicken breast into thin strips. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken strips, tossing to coat. Set aside. • In a small bowl, combine sriracha, BBQ sauce and a splash of water. • Thinly slice apple and cucumber into sticks.
• Set air fryer to 200°C. Place chicken into a foil-lined air fryer basket and cook, until browned and cooked through (when no longer pink inside), 8-10 minutes. Cook in batches if needed. • When chicken has 5 minutes remaining, brush over the buffalo sauce mixture and cook, until glaze is sticky.
TIP: No air fryer? Cook chicken in a large frying pan with a drizzle of olive oil over medium-high heat, until cooked through, 3-4 minutes each side. Remove pan from heat and add buffalo sauce mixture, tossing until well coated.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine shredded cabbage mix, apple, garlic aioli and a drizzle of white wine vinegar. Season to taste with salt and pepper.
• Build tacos by filling tortillas with apple slaw, cucumber and Buffalo glazed chicken. • Drizzle over any remaining sauce from pan to serve. Enjoy!
