Get ready for a flavour explosion! Our trusty paprika spice blend gives the chicken a smouldering flavour while the homemade harissa mayo will bring the right amount of spice. Cool things down with a cucumber salad and dig in, this one requires no cutlery!
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
Cucumber
1
Tomato
1
Harissa Paste
1
Mayonnaise
1
Paprika Spice Blend
1
Mixed Salad Leaves
1
Mini Flour Tortillas
1
Flaked Almonds
1
Carrot
1
Chicken Tenderloins
1
olive oil
honey
balsamic vinegar
• Thinly slice cucumber into sticks. • Cut tomato into thin wedges. Grate carrot. • In a small bowl, combine harissa paste and mayonnaise. Set aside.
• Heat a large frying pan over medium-high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • Add paprika spice blend and cook until fragrant, 1 minute. Remove from heat and stir in the honey. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add paprika spice blend, and cook until fragrant, 1 minute. Remove from heat and stir in the honey.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, carrot and a drizzle of balsamic vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Spread tortillas with harissa mayo, then top with salad and smokey lamb. • Garnish with flaked almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Spread tortillas with harissa mayo, then top with salad and smokey chicken. • Garnish with flaked almonds to serve. Enjoy!