Quick Double Caesar-Style Chicken Tacos
with Crunchy Veggies & Parmesan
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Some popping and finger-licking good times are ahead of you, once this one gets plated up. With a taco twist on the classic Caesar flavours, you'll be sure to finish every little bit of this one!
Ingredients
½
Baby Cos Lettuce
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
2
Chicken Breast Strips
1
Julienned Carrot
1
Snacking Tomatoes
1 packet
Caesar Dressing
(Contains: Eggs, Milk;)
Utensils
Cooking Steps
• Roughly chop baby cos lettuce (see ingredients). • Halve snacking tomatoes. • In a medium bowl, combine Aussie spice blend, cornflour (see ingredients), a pinch of salt and a drizzle of olive oil. Add chicken stir-fry, tossing to coat.
• Heat a large frying pan over medium-high heat, add enough olive oil to cover the base. • When oil is hot, dust off any excess flour, add chicken and cook, tossing occasionally, tossing, in batches until browned and cooked through, 4-5 minutes. Transfer to a paper towel-lined plate and add a pinch of salt.
• While chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine cos lettuce, julienned carrot, tomatoes, a drizzle of the white wine vinegar and olive oil. Season to taste and toss to coat. Little cooks: Take the lead by tossing the salad!
• Bring everything to the table to serve. • Fill tortillas with the mayonnaise, caesar dressing, cos salad and chicken. • Sprinkle with Parmesan cheese to serve. Enjoy!
