Plant-Based Crumbed Chicken & BBQ Mayo Tacos
with Slaw & Cucumber- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Baby Spinach Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
1
Cucumber
1 packet
BBQ Mayo
(Contains: Eggs; May be present: Milk.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Cooking Steps
• Thinly slice cucumber into rounds. • Roughly chop baby spinach leaves.
• 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. • Transfer to a paper towel-lined plate.
• While the plant-based crumbed chicken is cooking, in a large bowl, combine slaw mix, half the BBQ Mayo and a drizzle of white wine vinegar. Season, then toss to coat. • Heat mini flour tortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through.
• Slice plant-based crumbed chicken. • Spread remaining BBQ mayo over tortillas. • Top each tortilla with slaw, cucumber and plant-based crumbed chicken to serve. Enjoy!
