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