with Cucumber Salad & Plant-Based Smokey Aioli
This crowd-pleasing recipe comes together in four simple steps, with minimal hands-on time. While the juicy crumbed chick'n gets lovely and golden in the pan, all you have to do is toss the salad and pop the tortillas in the microwave.
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Tomato
1
Plant-based aioli
1 packet
Mild chipotle sauce
1 packet
Plant-Based Crumbed Chicken
1 packet
Mixed salad leaves
1 bag
Mini flour tortillas
6
Coriander
1 bag
Vinegar
1 drizzle
• Thinly slice cucumber into half-moons. • Roughly chop tomato. • In a small bowl, combine plant-based aioli and mild chipotle sauce.
• Heat frying pan to medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Meanwhile, in a large bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of olive oil and the vinegar. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Spread tortilla bases with some of the chipotle aioli. • Fill each tortilla with cucumber salad and crispy chick'n. Drizzle assembled tacos with remaining chipotle aioli. • Tear over coriander to serve. Enjoy!
3092
kJ
Energy (kJ)
42.2
g
Fat
4.3
g
of which saturates
63.3
g
Carbohydrate
8.1
g
of which sugars
22
g
Protein
1684
mg
Sodium
