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Tasty Chicken Tacos with Nichols Chicken

This dish is quick and easy, perfect for sharing with friends or family.

Prep Time: 12 mins
Cook Time: 20 mins
Serves: 4


  • 400g (approx 6) Nichols Kitchen Crumbed Chicken Tenders
  • 1 ½ cups firmly packed shredded red cabbage
  • 1 carrot, coarsely grated
  • 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
  • 4 red radishes, halved, thinly sliced
  • 2 teaspoons olive oil
  • 1 ½ tablespoons lemon juice
  • 1/3 cup whole-egg mayonnaise
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon drained capers, finely chopped (optional)
  • 8 mini tortillas, warmed
  • 1 bunch rocket, trimmed (or about 60g baby rocket leaves)
    (or choose to use a Maggi Mix if you prefer)


  1. Cook chicken following directions on the pack. Slice chicken and cover with foil to keep warm.
  2. Meanwhile, combine cabbage, carrot, parsley and radish in a medium bowl. Add oil and 2 teaspoons lemon juice. Toss gently to combine.
  3. Combine mayonnaise, lemon rind, capers and remaining juice in a small bowl.
  4. Spread each tortilla with lemon mayonnaise, then top with rocket, cabbage salad and chicken. Roll up or fold over to enclose filling. Serve & enjoy.