Plant-based chicken strips are all the rage so pile them up high in this taco dinner delight, packed full of Caribbean flavours that deserve some recognition. Thank you Caribbean jerk seasoning!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 bag
baby spinach leaves
1
carrot
6
mini flour tortillas
1 bag
shredded cabbage mix
1 packet
Plant-Based Smokey Aioli
1 packet
plant-based chicken strips
1 sachet
mild Caribbean jerk seasoning
1
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
vinegar (white wine or rice wine)
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing occasionally, until browned, 3-4 minutes. • Add mild Caribbean jerk seasoning and the plant-based butter, tossing, until fragrant, 1 minute.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine spinach, shredded cabbage mix, carrot and a drizzle of olive oil and vinegar. Season to taste.
• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk plant-based chick'n. Enjoy!