Easy Buffalo Glazed Plant-Based Crumbed Chicken Tacos
with Cucumber & Apple Slaw- Eggs
- Gluten
- Soy
- Wheat
- Soy
- May contain traces of allergens
- Milk
Smokey BBQ flavours are packed to the brim in this midweek taco delight. With the crunchiest cucumber and crispest apple slaw and the most tender All-American spiced plant-based crumbed chicken around town, you’ll be on taco duty every week!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Sriracha
(May be present: Soy.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Shredded Cabbage Mix
1 packet
Bbq Sauce
1
Apple
1
Cucumber
Cooking Steps
• In a small bowl, combine sriracha, BBQ sauce and a splash of water. • Thinly slice apple and cucumber into sticks. TIP: Use less sriracha if you’re sensitive to heat!
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Sprinkle with American spice blend and brush over Buffalo sauce mixture and cook, until glaze is sticky. • Transfer to plate.
• Meanwhile, microwave mini flourtortillas on a microwave-safe 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.
• Slice plant-based crumbed chicken. • Build tacos by filling tortillas with apple slaw, cucumber and Buffalo glazed chicken. • Drizzle over any remaining sauce from pan to serve. Enjoy!
