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
Carrot
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
330 g
Chicken Tenderloins
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Tomato
1 packet
Harissa Paste
(May be present: Soy.)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 drizzle
balsamic vinegar
½ tbs
honey
1 drizzle
olive oil
• 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 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 chicken.
• Garnish with flaked almonds to serve. Enjoy!