with Sriracha Plant-Based 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! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Spring onion
1 sprig
Sriracha
1 packet
Plant-Based Mayo
1 packet
Shredded Cabbage Mix
1 bag
Soy sauce
1 tsp
Rice wine vinegar
1 drizzle
Mini Flour Tortillas
6
Plant-Based Crumbed Chicken Tenders
1 packet
• Grate the 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. • Transfer to a paper towel-lined plate.
• Meanwhile, combine shredded cabbage mix, carrot, spring onion, the soy sauce and a drizzle of rice wine vinegar and olive oil in a medium bowl. Season to taste. • Microwave mini flourtortillas for 10 second bursts, until warmed through.
• Slice the chicken. • Bring everything to the table to serve. Fill tortillas with slaw and plant-based crumbed chicken. • Drizzle over sriracha-mayo to serve. Enjoy!
3584
kJ
Energy (kJ)
48
g
Fat
8.5
g
of which saturates
70.7
g
Carbohydrate
9.9
g
of which sugars
31.8
g
Protein
1693
mg
Sodium
