SuperQuick Chipotle Grilled Chicken Tacos
with Creamy Slaw and Feta
These quick and tasty chipotle chicken tacos are kissed by the grill and topped with a zesty, creamy slaw! A quick dinner can also be a grilled dinner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Lime
170 g
Coleslaw Cabbage Mix
2 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F ). Wash and dry all produce.
- Zest, then cut half the lime into wedges (use whole lime for 4 servings).
- To a medium bowl, add ranch and lime zest. Add coleslaw mix. Season with salt and pepper, then toss to combine. Set aside.
- Halve, then core pepper. To a small bowl, add peppers, 1/2 tbsp (1 tbsp) oil, salt and pepper. Toss to combine. Set aside.
- Wrap tortillas in foil.
- Pat chicken dry with paper towels. Arrange on an unlined baking sheet. Season with salt and pepper. Brush 1 tsp (2 tsp) oil overtop. Flip to coat.
- Add chicken to one side of the grill. (TIP: Arrange perpendicular to grates to prevent from falling through!) Close lid and grill for 3-5 min per side, flipping once, until cooked through.**
- Once chicken is cooked through, brush with chipotle sauce. Grill for 1-2 min, flipping occasionally, until chicken is glazed.
- Add peppers (from step 1) to the other side of the grill. Close lid and grill 4-5 min per side, flipping once, until tender-crisp.
- Once chicken and pepper are cooked, transfer to a clean baking sheet. Cover to keep warm.
- Place the foil-wrapped tortillas (from step 1) on the grill. Close lid and grill for 5-6 min, flipping once, until warmed through. Remove from the grill and set aside.
- Cut grilled peppers into 1/2-inch slices.
- Divide tortillas between plates. Add grilled chicken, peppers and slaw between tortillas.
- Sprinkle feta over top.
- Squeeze lime wedge over top.
