With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, serve up flavourful tandoor chicken tacos stuffed with baby spinach and a tomato-cucumber salsa.
Heads-up - you'll need a microwave for this recipe.
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.
Mumbai spice blend(May be present Gluten)
tandoor curry sauce(ContainsMilkMay be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
baby spinach leaves
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be present Gluten, Milk, Soy, Sesame, Tree Nuts)
Heat olive oil in frying pan over high heat. Cook chicken, tossing, until browned and cooked through, 4-5 mins. Add garlic paste and spice blend and toss to coat, 1 min. Transfer to a plate. Return pan to heat. Heat tandoor sauce until bubbling, 1-2 mins.
Meanwhile, chop cucumber and halve tomatoes. Cut lime into wedges. In a bowl, combine cucumber and tomatoes with a good squeeze of lime juice. Drizzle with oil, season and toss.
Meanwhile, microwave tortillas for 10 second bursts, until warmed through. Chop chicken. Fill wraps with spinach, chicken and salsa. Drizzle with tandoor sauce. Top with torn mint and nut mix.