Sticky Peanut Chicken Tortillas

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 20g roasted peanuts
• 10g Tex-Mex seasoning
• 1pcs avocado
• 300g chicken tenderloins
• 6pcs flour tortillas
• 10ml white or red wine vinegar
• 10ml honey
• 15ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Cooking tip). Peel the cucumber into ribbons. Finely chop the peanuts. Combine the peanuts, Tex-Mex seasoning, ½ tsp white wine vinegar, 2 tsp honey and 1 tbs hot water in a bowl.
2. Step 2 — Prep cucumber and avo
   Whisk 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the cucumber and toss to combine. Coarsely mash the avocado in a separate bowl. Add ½ tsp white wine vinegar, season with salt and pepper and stir to combine.
3. Step 3 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and just cooked through. Add the peanut mixture and bring to a simmer. Cook, stirring, for 30 secs or until the chicken is coated. Remove from the pan.
4. Step 4 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Kitchen 101).
5. Step 5 — Serve up
   Slice the chicken. Spread the tortillas with the guacamole. Fill with the drained cucumber, chicken and any pan juices, dollop with the mayonnaise and enjoy!
6. Step 6 — Kitchen 101
   Don't have a microwave? Enclose the tortillas in foil and put in a 220C oven for 8 mins or until softened and warmed through.

Allergens

Sulfit, Eier, Peanut, Gluten, Wheat