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Rustic Italian Chicken Tacos

Rustic Italian Chicken Tacos

with Creamy Parmesan Dressing

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For our latest invention, you start with flavourful herbed chicken, add crisp lettuce and a creamy Parmesan dressing and pop the whole thing in soft flour tortillas. It's just like a chicken Caesar salad, but our version is extra filling and you can use your hands to enjoy it. We say it's win-win!

Allergens:MilkEggSulphitesGluten
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

1 packet

chicken breast

1 block

Parmesan cheese

(ContainsMilk)

2 unit

red onion

1 bag

cos lettuce

2 unit

tomato

1 unit

cucumber

1 tub

mayonnaise

(ContainsEgg)

1 tub

Dijon mustard

(ContainsSulphites)

2 sachet

rustic herb spice blend

12 unit

mini flour tortillas

(ContainsGluten)

2 clove

garlic

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

1 tsp

salt

3 tsp

water (for the dressing)

1 tbs

water (for the onion)

2 tbs

balsamic vinegar

3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3090 kJ
Fat32.6 g
of which saturates6.1 g
Carbohydrate56.1 g
of which sugars11 g
Protein49.9 g
Sodium1150 mg
Utensils
Utensils
Chopping board
Knife
Medium Non-Stick Pan
Large Non-Stick Pan
Paper Towel
Plate
Small Bowl
Medium Bowl
Instructions
Instructions
1

Finely grate the Parmesan cheese. Thinly slice the red onions. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Thinly slice the tomatoes into half-moons. Slice the cucumber into 0.5cm batons or 0.5cm half-moons. Slice the chicken breast into 1cm strips.

2

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 5-6 minutes, or until softened. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook for a further 3-5 minutes or until dark and sticky. Remove the pan from the heat and set aside.

3

While the onion is cooking, combine the garlic, rustic herb spice blend, plain flour and salt in a medium bowl. Add the chicken and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook for 4-5 minutes, tossing regularly, until browned and cooked through. Transfer to a plate lined with paper towel to rest. Repeat with the remaining chicken, adding more oil if needed.

4

While the chicken is resting, combine the Parmesan, mayonnaise, Dijon mustard, water (for the dressing) and 2 tsp olive oil in a small bowl. TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper. Mix well and set aside. In a medium bowl, combine the lettuce and 1 tbs of the Parmesan dressing. Toss to coat.

5

Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.

6

Divide the dressed cos lettuce, tomato and cucumber between tortillas. Top with the chicken and caramelised onions. Spoon over the remaining Parmesan dressing.

TIP: For kids, follow our serving suggestion in the main photo!