Chicken Tenders, Beyond Meat® and Guacamole
While taquitos — a traditional Mexican street food — are typically deep-fried, we’ve baked ours for a healthier twist! They crisp up beautifully in the oven, while the cheesy centre melts. Served with guac and fresh DIY salsa, this dinner is out of the world. Ingredients: Chicken tenders • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Roma tomatoes • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
8 g
Guacamole
3 tbsp
Lime
1 unit(s)
Tomato Sauce Base
2 tbsp
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Tomato
1 unit(s)
Shallot
1 unit(s)
Cilantro
7 g
Sweet Bell Pepper
1 unit(s)
Chicken Breast Tenders
310 g
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then mince shallot.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a medium bowl, combine tomatoes, shallots, lime zest, half the cilantro, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar. Set aside.
- To a small bowl, add guacamole, remaining cilantro and remaining lime juice. Season with salt and pepper, then stir to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and peppers.
- Cook for 4-5 min, breaking up Beyond Meat® into smaller pieces, until crispy.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend. Cook 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with Beyond Meat®, add tomato sauce base and 1/4 cup (1/2 cup) water. Stir to combine.
- Thinly slice chicken.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide Beyond Meat® mixture down the middle of each tortilla. Sprinkle chicken and cheese over top.
- Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-sides down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven for 6-8 min, until golden.
- Divide taquitos between plates.
- Dollop with guacamole and salsa.
- Squeeze a lime wedge over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and use the same pan to cook the Beyond Meat®.
Thinly slice chicken. Divide Beyond Meat® mixture down the middle of each tortilla. Sprinkle chicken and cheese over top.
1030
kcal
Calories
48
g
Fat
19
g
Saturated Fat
85
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
70
g
Protein
125
mg
Cholesterol
1760
mg
Sodium
0.2
g
Trans Fat
1750
mg
Potassium
250
mg
Calcium
10.5
mg
Iron
with Beyond Meat®, Chicken Breast Tenders and Guacamole
Chicken Tenders, Beyond Meat® and Guacamole
