Speedy Tex-Mex Cheesy Chicken Tortas

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs tomato
• 1pcs carrot
• 300g chicken tenderloins
• 10g Tex-Mex seasoning
• 2pcs white bread rolls
• 50g shredded cheese mix
• 19ml olive oil
• 8ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Line an oven tray with foil. Coarsely chop the cabbage (see Make it yours). Thinly slice the tomato. Coarsely grate the carrot.
2. Step 2 — Make cabbage salad
   Put 3 tsp olive oil and 1 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Add the cabbage and, using your hands, massage for 1 min or until slightly softened. Stir in the carrot.
3. Step 3 — Pan-fry chicken
   Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the chicken for 2 mins each side or until browned. Scatter over half the Tex-Mex seasoning, add a splash of water to the pan and cook, turning, for 1-2 mins until the chicken is cooked through. Remove from the pan.
4. Step 4 — Toast rolls
   Meanwhile, halve the rolls. Put on the lined tray, cut-side up, and scatter the cheese over the roll tops. Grill for 1-2 mins until lightly toasted and the cheese is melted. Combine the remaining Tex-Mex seasoning, 2 tbs mayonnaise and ½ tsp red wine vinegar in a bowl and season with salt and pepper.
5. Step 5 — Serve up
   Spread the roll bases with the Tex-Mex mayo, then layer with half the cabbage salad, the tomato and chicken. Sandwich with the cheesy tops and serve with the remaining cabbage salad. Enjoy!
6. Step 6 — Make it yours
   For our take on torta (a Mexican-style sandwich made with soft bread rolls), we've cut the cabbage into chunks for extra crunch. If you prefer, thinly slice the cabbage with a sharp knife or mandoline. Then, simply add the cabbage and carrot to the dressing in Step 2 and toss to combine. There's no need to massage the cabbage in this case.

Allergens

Sulfit, Eier, Gluten, Sojabohnen, Wheat, Milch