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.
450 grams
Potatoes
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Baby Cucumber
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
15 milliliter(s)
Rice Vinegar
240 grams
Diced British Chicken Breast
75 grams
Teriyaki Sauce
(Contains Soya)
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
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.
Trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
In a large bowl, combine the rice vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the 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. The chicken is cooked when no longer pink in the middle.
Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Stir the teriyaki sauce into the chicken and warm until piping hot, 1-2 mins.
Toss the baby gem and cucumber into the salad dressing.
Share the tortillas between your plates and top with a handful of the cucumber and baby gem salad, then load on the teriyaki chicken.
Spoon any remaining teriyaki sauce over the taco. Finish by drizzling over the mayo (see pantry for amount).
Serve the chips and any remaining salad alongside.
Enjoy!