with Mint Slaw & Crispy Shallots
It's genius, really. When you combine the much loved peanut butter satay flavour with chunks of chicken, then wrap them up in warm flour tortillas with a crisp slaw, you've got flavour, texture and colour galore!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Lime
0.5
Mint
1 packet
Chicken breast
1 packet
Sweet chilli sauce
1 packet
Mayonnaise
1 packet
Mini flour tortillas
6
Shredded cabbage mix
1 packet
Sesame dressing
1 sachet
Crispy shallots
1 packet
• Grate carrot. • Zest lime to get a generous pinch and cut into wedges. • Pick and roughly chop mint. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• While chicken is cooking, combine sweet chilli sauce, lime zest and mayonnaise in a small bowl. Set aside. • In a medium bowl, combine shredded cabbage mix, carrot, mint, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Spread some sweet chilli mayo over tortillas. Top with some mint slaw and chicken. Drizzle over sesame dressing. • Sprinkle with crispy shallots to serve. Enjoy!
2896
kJ
Energy (kJ)
692
kcal
Calories
34.4
g
Fat
6.4
g
of which saturates
55.3
g
Carbohydrate
16.5
g
of which sugars
10.6
g
Dietary Fibre
46.1
g
Protein
942
mg
Sodium
