with Baby Spinach Slaw & Aioli
Plant-based chicken strips 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
Baby spinach leaves
1 bag
Carrot
1
Plant-based chicken strips
1 packet
Mild Caribbean jerk seasoning
1 sachet
Plant-based butter
20 g
Mini flour tortillas
6
Shredded cabbage mix
1 bag
Vinegar
drizzle
Plant-based aioli
1 packet
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing occasionally, until browned, 3-4 minutes. • Add mild Caribbean jerk seasoning and the plant-based butter, tossing, until fragrant, 1 minute.
• Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine spinach, shredded cabbage mix, carrot and a drizzle of olive oil and the vinegar. Season to taste.
• Spread each tortilla with plant-based aioli then fill with baby spinach slaw. • Top with Jamaican plant-based chick'n to serve. Enjoy!
3144
kJ
Energy (kJ)
40.1
g
Fat
5.9
g
of which saturates
53.5
g
Carbohydrate
15.4
g
of which sugars
39.7
g
Protein
2386
mg
Sodium
with Baby Spinach Slaw & Smokey Aioli
with Cucumber Salad & Plant-Based Smokey Aioli
with Baby Spinach Slaw & Smokey Aioli
