Peri Peri Pulled Chicken Tacos
with Sour Cream, Cheddar & Corn Slaw
- Fish
- Milk
- Wheat
- Gluten
- Eggs
- Soy
- Fish
- Soy
- Milk
- Eggs
- Tree nuts
- Almond
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
Ingredients
1 packet
Peri Peri Sauce
(Contains: Fish; May be present: Fish, Soy, Milk, Eggs, Tree nuts, Almond, Wheat, Gluten, Sesame)
200 g
Pulled Chicken
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lemon
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Roughly chop spinach. Cut lemon in half. Drain the corn • In a bowl, combine slaw mix, spinach, corn, aioli and a squeeze of lemon juice. Season
• Discard liquid from pulled chicken packaging • Heat oil in a frying pan over medium-high heat • Cook chicken and spice blend, breaking up with a spoon, until browned, 2-3 mins • Remove pan from heat, then add peri peri sauce, tossing, until combined, 30 seconds
• Microwave tortillas on a plate in 10 second bursts until warmed through • Top tortillas with slaw, chicken, sour cream, Cheddar cheese and coriander • Serve with remaining lemon wedges
