Speedy Tex-Mex Chicken Tortas

Nutrition per serve

Ingredients

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

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. 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 an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted. 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 and tops with the Tex-Mex mayo. Layer the bases with half the cabbage salad, the tomato and chicken. Sandwich with the roll 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