
Bites of seasoned tasty chicken are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little Parmesan cheese and some mayo with a bit of veg and you’re good to go. It’s fun and scrumptious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1
tomato
1
carrot
2 packet
Diced Chicken
1 sachet
Aussie Spice Blend
½ packet
cornflour
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
olive oil
1 tbs
plain flour
(Contains: Gluten; )
drizzle
white wine vinegar

• Finely chop tomato. Grate the carrot. • In a large bowl, combine diced chicken, Aussie spice blend, a pinch of salt and a drizzle of olive oil. • To the bowl with chicken, add cornflour (see ingredients) and the plain flour and toss to coat.
Little cooks: Older kids can help grate the carrot under adult supervision.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour, and cook chicken in batches, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a paper towel-lined plate.

• While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a second medium bowl, combine shredded cabbage mix, carrot, mayonnaise and a drizzle of white wine vinegar. Season to taste and toss to coat.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Bring everything to the table to serve. • Top tortillas with some slaw, popcorn chicken, tomato and grated Parmesan cheese. Enjoy!
Little cooks: Take the lead and help build the tacos!