• Finely shred baby cos lettuce. Thinly slice cucumber into sticks.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Reduce heat to medium, and stir in hoisin sauce, the soy sauce and a splash of water, until coated, 1 minute. Season with salt and pepper.

• Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through.
• In a large bowl, combine cos lettuce, cucumber, half the garlic aioli and a drizzle of olive oil. Season to taste. 

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Slice plant-based crumbed chicken.

• Build tacos by filling with cucumber salad and hoisin plant-based crumbed chicken. Spoon over any remaining glaze from pan. Drizzle over the remaining aioli. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice long chilli. Top tacos with sesame seeds and chilli. Tear over coriander to serve.
Little cooks: Take the lead and help build the tacos!