Teriyaki Chicken & Cucumber Wombok Tacos

Name: Teriyaki Chicken & Cucumber Wombok Tacos with Soy Aioli & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Brown Onion; 1 sachet Crispy Shallots; 1 Cucumber; 1 packet Ginger Paste; 6 Mini Flour Tortillas; 1 Chicken Breast Strips; 1 packet Teriyaki Sauce; 1 packet Garlic Aioli; 1 packet Shredded Wombok; 1 drizzle olive oil; 1 drizzle white wine vinegar; 1 tbs soy sauce; 1 tsp brown sugar

with Soy Aioli & Crispy Shallots

Recipe Development TeamUpdated on July 15, 2026

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Calories

688 kcal

Protein

38.5g protein

Preparation Time

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Soy
Sesame
Eggs
Milk
May contain traces of allergens
Gluten

Short on time but don't want to compromise on flavour? Then look no further than these delectable chicken tacos. Packed with teriyaki glazed chicken and a cucumber slaw for crunch, these warm tortillas will wrap all of the goodness inside, ready for you to devour!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Brown Onion

1 sachet

Crispy Shallots

Cucumber

1 packet

Ginger Paste

Mini Flour Tortillas

(Contains: Wheat, Gluten, Soy May be present: Milk)

Chicken Breast Strips

1 packet

Teriyaki Sauce

(Contains: Gluten, Sesame, Soy, Wheat)

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Shredded Wombok

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2880 kJ

Calories688 kcal

Fat34.2 g

of which saturates7.2 g

Carbohydrate64.2 g

of which sugars21 g

Dietary Fibre6.8 g

Protein38.5 g

Sodium1970 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Finely chop brown onion. Slice cucumber into half-moons. • In a large bowl, combine shredded cabbage mix, cucumber, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine garlic aioli and half the soy sauce. • In another small bowl, combine teriyaki sauce (see ingredients), the remaining soy sauce, brown sugar and a splash of water. Little cooks: Take charge by combining the sauces!

• Heat a large frying pan over medium-high heat. Add onion and cook until starting to soften, 2-3 minutes. • Add chicken breast strips in batches, until browned and cooked through, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add teriyaki mixture, stir to combine and simmer until slightly reduced, 1 minute. TIP: The chicken is cooked when it is no longer pink inside.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Season slaw and toss to combine. Little cooks: Take the lead and toss the slaw!

• Bring everything to the table to serve. Top tortillas with teriyaki chicken and cucumber salad. • Spoon over soy aioli. Sprinkle with crispy shallots to serve. Enjoy!