Looking for a tasty midweek dinner option? Try cooking up our Chicken Tostadas with Slaw & Yoghurt in just 20 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Super Soft Tortilla with Whole Wheat(ContainsCereals containing gluten)
Diced Chicken Thigh
Greek Style Natural Yoghurt(ContainsMilk)
Baby Gem Lettuce
Red Wine Vinegar(ContainsSulphites)
a) Heat a drizzle of oil in a large frying pan on high heat and once hot, add the diced chicken. Fry for 10 mins, stirring often.
a) Meanwhile, trim the baby gem lettuce, halve lengthways then thinly slice widthways. b) Add the coleslaw mix to a small bowl with the red wine vinegar and a pinch of salt and pepper. Set aside. c) Add half the chipotle paste and the yoghurt to another small bowl, season and mix well.
a) Place the tortillas on a large lightly oiled baking tray, drizzle with oil and season with a pinch of salt and pepper. b) Bake on the top shelf of the oven until crispy, 3-4 mins. c) Keep an eye on them to avoid burning! These are your tostadas.
a) Once the chicken has had 10 mins in the pan and is cooked through, reduce the heat to medium, stir in the easy garlic along with the remaining chipotle paste and let cook for a final 3 mins. Remove from the heat. TIP: The chicken is cooked when it is no longer pink in the middle.
a) Grab the tostadas from the oven and pile up one tostada per person on plates with the baby gem lettuce, coleslaw, chipotle garlic chicken and chipotle yoghurt.
a) Dig in to the tostadas and have the remaining food ready for round two!