Pulled Chicken Tacos
with Chipotle Slaw & Avocado Salsa
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
2
Tomato
200 g
Pulled Chicken
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Sour Cream
(Contains: Milk; )
Avocado
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Slaw Mix
1
Lemon
1 packet
Mild Chipotle Sauce
(May be present: Eggs, Fish, Milk, Sesame, Soy)
Nutrition Values
Cooking Steps
• Heat olive oil in frying pan over high heat. Drain the sweetcorn • Cook corn, chicken, garlic paste and spice blend, tossing, until heated through, 3-4 mins
• Meanwhile, halve lemon and roughly chop tomato • Cut avocado in half, scoop out flesh and roughly chop • In a bowl, combine tomato, avocado and lemon juice. Season to taste • In a separate bowl, combine slaw and chipotle sauce
• Microwave tortillas for 10 second bursts, until warm • Fill tortillas with chicken mixture, avocado salsa, slaw, sour cream and Cheddar cheese • Serve sprinkled with torn coriander
