Easy Sticky Peri-Peri Chicken Tacos
with Garlic Aioli & Cucumber-Tomato Salad
Loaded with juicy chicken thigh and classic peri-peri flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
cucumber
1
tomato
1 packet
chicken thigh
1 sachet
peri-peri seasoning
(May be present: Wheat, Gluten, Soy.)
1 packet
sweet chilli sauce
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Slice tomato into half-moons. Slice cucumber into thin sticks. Cut chicken thigh into strips. • In a medium bowl, combine chicken, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil.
Little cooks: Help toss the chicken in the peri-peri seasoning.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 5-6 minutes each side. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a second medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season.
Little cooks: Take the lead by tossing the salad!
• Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Roughly chop chicken. • Spread garlic aioli on each tortilla, then fill with cucumber-tomato salad and sticky peri-peri chicken. • Drizzle over any remaining pan glaze to serve. Enjoy!
