Smokey Double Chicken Churrasco Tortilla Station
with Fries, Charred Corn & Peri-Peri Sauce
- Wheat
- Gluten
- Soy
- Milk
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Fish
- Sesame
- Almond
- Eggs
- Cashew
Gather the crew around the table for an interactive, build-your-own fiesta that's packed with vibrant flavour. Tender chicken is tossed in a churrasco-inspired seasoning, ready to be loaded into soft tortillas alongside crispy fries and a drizzle of creamy, zesty peri-peri sauce. It's a fun, customisable dinner bar that brings all the energy and spice of a street-food market straight to your kitchen.
Ingredients
2
Potato
1
Tomato
1 tin
Sweetcorn
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
660 g
Chicken Tenderloins
1 packet
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Cheddar Cheese
(Contains: Milk)
1
Peri-Peri Sauce
(May be present: Fish, Sesame, Almond, Eggs, Soy, Cashew, Wheat, Milk, Gluten)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
- Preheat oven to 240Ā°C/220Ā°C fan-forced.
- Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, cut tomato into thin wedges.
- Drain sweetcorn.
- In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add chicken tenderloins, turning to coat.
- Heat a large frying pan over high heat.
- Cook corn kernels until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the kernels are āpoppingā out.
- Return large frying pan to medium-high heat with drizzle of olive oil.
- Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: The chicken is cooked when it is no longer pink inside.
- While the chicken is cooking, in a medium bowl, combine salad leaves and a drizzle of vinegar and olive oil. Season to taste.
- Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
- Slice chicken (if preffered).
- Bring everything to the table.
- Build your own plate with fries, tortillas, smokey chicken, fries, tomato, salad leaves, Cheddar cheese, peri-peri sauce, and the mayonnaise.
- If you've selected an add on bundle, serve with creamy mustard & herb slaw. If you've added an add on modularity, serve with serve with instant basmati rice. Enjoy!.
TIP: For kids, try mixing the peri-peri sauce with mayonnaise for a milder, creamy dip that has a little zing!
