Spiced Sweet Chilli Chicken Tacos and Chips

Name: Spiced Sweet Chilli Chicken Tacos and Chips with Baby Gem Salad and Tomato Salsa
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 grams Potatoes; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Medium Tomato; 2 unit(s) Garlic Clove; 12 milliliter(s) Red Wine Vinegar; 30 grams Hot Sauce; 48 grams Sweet Chilli Sauce; 240 grams Diced British Chicken Breast; 4 unit(s) Plain Taco Tortillas; 1 sachet(s) Mexican Style Spice Mix

with Baby Gem Salad and Tomato Salsa

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Designed by our chefs for a balanced lifestyle, these Spiced Sweet Chilli Chicken Tacos and Chips are full of flavour. Pile your tortillas with salad, spiced chicken, sweet chilli and fiery hot sauce. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Spicy

•High Protein

•New

Allergens:

Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Preparation Time35 minutes

Cooking time30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

30 grams

Hot Sauce

48 grams

Sweet Chilli Sauce

240 grams

Diced British Chicken Breast

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

Nutritional information

Energy (kJ)2546 kJ

Energy (kcal)608 kcal

Fat5.8 g

of which saturates2.1 g

Carbohydrate97.2 g

of which sugars17.8 g

Dietary Fiber9 g

Protein42.1 g

Salt1.76 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grater

•Large Bowl

•Small Bowl

•Large Frying Pan

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Cut the tomato into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of olive oil. Season with salt and pepper, then set your salad dressing aside.

In a small bowl, combine the hot sauce and sweet chilli sauce. Set aside.

When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, stir the garlic and Mexican style spice mix into the chicken and fry until fragrant, 1 min.

Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the baby gem to the bowl of dressing and toss to coat.

Share the tortillas between your plates.

Load with some salad, then top with the spiced chicken. Drizzle over the sweet chilli and hot sauce mix, then top with the tomato - as much as you'd like.

Serve the chips and any remaining salad alongside.

Enjoy!