Quick All-American Chicken Meatball Tacos
with BBQ Mayo Slaw
Who said meatballs can only be in pasta dishes? We've thrown the rule book out the window and packed American-spiced meatballs into mini tortilla wraps! With spinach, slaw and bright cheddar cheese, you'll be thanking us later!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1 packet
chicken mince
1 sachet
All-American spice blend
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
• Grate carrot. • In a medium bowl, combine chicken mince, All-American spice blend, fine breadcrumbs, the egg and a pinch of salt. Set aside for 5 minutes (letting the mixture rest helps the rissoles hold their shape while cooking). • Using damp hands, roll heaped spoonfuls of chicken mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, BBQ mayo and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Halve meatballs. • Top each tortilla with BBQ mayo slaw and American-spiced chicken meatballs. • Sprinkle over shredded Cheddar cheese. Enjoy!
Little cooks: Show them how it's done and help build the tacos!
