Crunchy Plant-Based Chick'n Tacos
with Cucumber Salad & Plant-Based Smokey Aioli- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy crumbed chick'n gets lovely and golden in the pan, all you have to do is toss the salad and pop the tortillas in the microwave.
Ingredients
1
cucumber
1
tomato
1 packet
plant-based aioli
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 bag
coriander
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • In a small bowl, combine plant-based aioli and mild chipotle sauce.
• Heat frying pan to medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Spread tortilla bases with some of the chipotle aioli. • Fill each tortilla with cucumber salad and crispy chick'n. Drizzle assembled tacos with remaining chipotle aioli. • Tear over coriander to serve. Enjoy!
