Easy As BBQ Chicken Bites & Carrot Tacos
with Charred Corn & Sour Cream
- Milk
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken to see what all the hype is about. Enjoy with a good dollop of sour cream packed in to warm tacos for a Tex-Mex twist.
Ingredients
1
Tomato
1
Carrot
1 tin
Sweetcorn
320 g
Chicken Breast
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop tomato.
• Roughly chop baby leaves.
• Grate carrot.
• Drain sweetcorn.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and corn, tossing occasionally, until browned
and cooked through, 5-6 minutes.
• Reduce heat to medium-high, then add All-American spice blend and cook
until fragrant, 1 minute.
• Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, add tomato, carrot, baby leaves and a drizzle of white
wine vinegar and olive oil. Season with salt and pepper and toss to
combine. Set aside.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed
through.
Little cooks: Lend a hand by tossing the salsa!
• Build tacos by filling with BBQ chicken and corn and salsa.
• Serve with a dollop of sour cream. Enjoy!
Little cooks: Take the lead and help build the tacos!
