BBQ Pulled Chicken & Slaw Tacos
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 spinach and a colourful slaw on top. Don’t forget the Cheddar cheese!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
Shredded Cabbage Mix
Mini Flour Tortillas
(Contains Gluten; )
All-American Spice Blend
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
vinegar (balsamic or white wine)
• Grate the carrot. Finely chop garlic.
• 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 carrot 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 mayonnaise over each tortilla, then top with BBQ pulled chicken. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!