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.
The quantities provided above are averages only.
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
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
pulled chicken
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Plant-Based Mayo
(Contains Soy; )
1
carrot
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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!