with Baby Spinach Slaw & Smokey Aioli
Chicken tenderloins are all the rage so pile them up high in this taco dinner delight, packed full of Caribbean flavours that deserve some recognition. Thank you Caribbean jerk seasoning!
Allergens
Utensils
Tags
Olive oil
1
Baby spinach leaves
1 bag
Carrot
1
Chicken tenderloins
1 packet
Plant-based butter
20 g
Mini flour tortillas
6
Shredded cabbage mix
1 bag
Vinegar
1 drizzle
Plant-Based Smokey Aioli
1 packet
Mild Caribbean jerk seasoning
1 sachet
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan to a medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins, tossing occasionally, until browned, 3-4 minutes. • Add mild Caribbean jerk seasoning and plant-based butter, tossing, until fragrant, 1 minute.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine spinach, shredded cabbage mix, carrot, a drizzle of olive oil and of vinegar. Season to taste.
• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk chicken. Enjoy!
2891
kJ
Energy (kJ)
32.6
g
Fat
5.3
g
of which saturates
49.9
g
Carbohydrate
11.7
g
of which sugars
46.3
g
Protein
1344
mg
Sodium
