with Cheddar Cheese & Plant-Based Mayo
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced pulled chicken as possible, tossed with baby leaves and a colourful slaw on top. Don’t forget the Cheddar cheese!
Allergens
Utensils
Tags
Olive oil
Capsicum
1
Garlic
2 clove
Avocado
1
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Vinegar
drizzle
All-American Spice Blend
1 sachet
Pulled chicken
1 packet
BBQ sauce
1 packet
Mini Flour Tortillas
6
Plant-Based Mayo
1 packet
Shredded Cheddar Cheese
1 packet
• Thinly slice capsicum. Finely chop garlic. Slice avocado in half, scoop out flesh and thinly slice.
• In a medium bowl, combine shredded cabbage mix, baby spinach leaves and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add capsicum and pulled chicken and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Spread plant-based mayo over each tortilla, then top with avocado and BBQ pulled chicken. • Sprinkle with shredded Cheddar cheese to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3028
kJ
Energy (kJ)
724
kcal
Calories
37.9
g
Fat
11.8
g
of which saturates
52.6
g
Carbohydrate
14.7
g
of which sugars
10.5
g
Dietary Fibre
37.4
g
Protein
1763
mg
Sodium
