with Sriracha Mayo & Spring Onion
May we introduce your new vegetarian friendly favourite, the plant-based chicken taco. Golden and glowing, the sriracha mayo combo really brings out the best in this dish and goes nicely with slaw, all put together in a warm taco. Delish!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Spring onion
1 sprig
Sriracha
1 packet
Plant-Based Mayo
1 packet
Plant-Based Crumbed Chicken Tenders
2 packet
Shredded Cabbage Mix
1 packet
Soy sauce
1 tsp
Vinegar
drizzle
Mini Flour Tortillas
6
Coriander
1 packet
• Grate carrot. Thinly slice spring onion. • In a small bowl, combine sriracha and plant-based mayo.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
• Meanwhile, combine shredded cabbage mix, carrot, spring onion, the soy sauce and a drizzle of vinegar and olive oil in a medium bowl. Season to taste. • Microwave mini flour tortillas in 10 second bursts, until warmed through.
• Slice plant-based chick'n. • Bring everything to the table to serve. Fill tortillas with slaw and plant-based crumbed chick'n. • Drizzle over sriracha mayo. Tear over coriander to serve. Enjoy!
5534
kJ
Energy (kJ)
78.5
g
Fat
12.4
g
of which saturates
95.7
g
Carbohydrate
11.6
g
of which sugars
13.3
g
Dietary Fibre
54.4
g
Protein
2524
mg
Sodium
with Sriracha Plant-Based Mayo & Spring Onion
with Crispy Fries & Smokey Aioli
