with Baby Spinach Slaw & Smokey 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
1
Baby spinach leaves
1 bag
Carrot
1
Plant-based butter
20 g
Mini flour tortillas
6
Shredded cabbage mix
1 bag
Vinegar
1 drizzle
Plant-Based Smokey Aioli
1 packet
Plant-based chicken strips
1 packet
Mild Caribbean jerk seasoning
1 sachet
• Roughly chop baby spinach leaves. • Grate carrot.
• Heat a large frying pan over a 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 vinegar. Season to taste.
• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk plant-based chick'n. Enjoy!
3109
kJ
Energy (kJ)
39.1
g
Fat
5.8
g
of which saturates
53.6
g
Carbohydrate
15.4
g
of which sugars
39.3
g
Protein
2398
mg
Sodium
with Cucumber Salad & Plant-Based Smokey Aioli
