with Kiwi Salsa
Ingredients: Chicken tenders • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Baby tomatoes • Kiwis • Limes • Jalapeno pepper • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cilantro • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).
Allergens
Utensils
Tags
Chicken Breast Tenders
320 g
Flour Tortillas
6 unit(s)
Coleslaw Cabbage Mix
170 g
Baby Tomatoes
113 g
Kiwi
1 unit(s)
Lime
1 unit(s)
Jalapeño
1 unit(s)
Cilantro
7 g
Mango Chutney
2 tbsp
Mayonnaise
2 tbsp
Soy Sauce
1 tbsp
Caribbean Spice Blend
6 g
Sugar*
0.5 tsp
Oil*
1.5 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Pat chicken dry with paper towels.
- Toss chicken with 1 tbsp (2 tbsp) oil, then sprinkle all over with Caribbean Spice Blend on a foil-lined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, halve tomatoes.
- Peel, then cut kiwi into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- Finely chop cilantro.
- Zest, then juice lime.
- In a medium bowl, combine tomatoes, kiwi, half the jalapeños, half the cilantro, 1/2 tbsp (1 tbsp) oil, 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium.
- When hot, add soy sauce, half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Add cooked chicken. Bring to a simmer. Cook for 2-4 min, flipping chicken occasionally, until glaze thickens slightly and coats chicken.
- Stir any chicken juices from the baking sheet into the glaze.
- Remove from heat.
- In a large bowl, combine coleslaw cabbage mix, mayo, remaining jalapeños, remaining cilantro, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper.
- Just before serving, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates. Top with coleslaw, chicken and salsa.
770
kcal
Calories
30
g
Fat
5
g
Saturated Fat
78
g
Carbohydrate
25
g
Sugar
7
g
Dietary Fiber
50
g
Protein
140
mg
Cholesterol
1700
mg
Sodium
0.1
g
Trans Fat
1400
mg
Potassium
225
mg
Calcium
5
mg
Iron
