Crispy chicken tender tacos

Cooking Meat Crispy chicken tender tacos

This new take on the tortilla ups the flavour factor.

Lables: Fish free Lactose free Shellfish free
  1. Cook chicken following packet directions. Slice chicken and cover with foil to keep warm.
  2. Meanwhile, combine cabbage, carrot, parsley and radish in a medium bowl. Add oil and 2 teaspoons lemon juice. Toss gently to combine.
  3. Combine mayonnaise, rind, capers and remaining juice in a small bowl.
  4. Spread each tortilla with lemon mayonnaise, then top with rocket, cabbage salad, and chicken. Roll up or fold over to enclose filling. Serve.

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400g Ingham Classic Crumbed Chicken Tenders
1 1/2 cups firmly packed shredded red cabbage
1 carrot, coarsely grated
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
4 red radishes, halved, thinly sliced
2 tsp olive oil
1 1/2 tbsp lemon juice
1/3 cup whole-egg mayonnaise
2 tsp finely grated lemon rind
1 tbsp drained capers, finely chopped
8 mini tortillas, warmed
1 bunch rocket, trimmed

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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