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D2L Asian Chicken Tacos

to Asian Chicken Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
654 kcal
Protein
: 
68.1g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 grams

Sesame Seeds

12 milliliter(s)

Sesame Oil

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

520 grams

Diced British Chicken Thigh

120 grams

Coleslaw Mix

1 unit(s)

Sweet Potato

½ unit(s)

Red Chilli

15 milliliter(s)

Rice Vinegar

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

80 grams

Mangetout

½ unit(s)

Cucumber

(May contain traces of: Celery)

1 sachet(s)

Mayonnaise

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 tsp

Sugar

Energy (kJ)2734 kJ
Energy (kcal)654 kcal
Fat16 g
of which saturates6 g
Carbohydrate54.9 g
of which sugars16.8 g
Dietary Fibre8.7 g
Protein68.1 g
Salt3.6 g
Potassium188.9 mg
Calcium18.4 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

FC: TESTERS DIDN'T LIKE DINNER - WHAT TO DO? Preheat the oven to 200 degrees. Chop the sweet potatoes into 2cm chunks (no need to peel). Place on a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 25-30 mins. Meanwhile, trim the cucumber then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

2

Heat a large frying pan on medium-high heat (no oil). Add the sesame seeds and toast, tossing, for 2-3 minutes or until golden. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and rice vinegar. Whisk together until combined, then set aside.

3

Return the frying pan to a high heat with a drizzle of oil. When the oil is hot, add the chicken and cook, stirring, until browned and cooked through, 6-8 mins. Remove the pan from the heat and add the sweet chilli sauce and a pinch of salt and pepper. Stir to coat the chicken.

4

When the potatoes are nearly done, warm the tortillas in the oven for a few minutes.

5

Set aside 2 portions of chicken, slaw mix, roasted sweet potato and Japanese dressing until you're ready to make lunch. Build the tacos by adding a helping of the remaining slaw mix, sweet chilli chicken and cucumber to each wrap then drizzling with a little of the remaining Japanese dressing. Fold and serve with the remaining roast sweet potatoes alongside.

6

When you're ready to pack lunch, thinly slice the mangetout. Thinly slice the red chilli. Divide the reserved Japenese dressing between two containers. Top with the reserved sweet potato, chicken, slaw mix, mange tout and red chilli. Refrigerate. When you're ready to serve lunch, toss to coat the salad in the dressing. Season to taste with salt and pepper. TIP: Packing the dressing on the bottom keeps the salad crisp!

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