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.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Chicken tenders • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Limes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Milk)
1 unit
Sweet Bell Pepper
½ unit
Lime
170 g
Coleslaw Cabbage Mix
2 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Sesame, Mustard, Soy)
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 to the other side of the grill. Close lid and grill for 4-5 min per side, flipping once, until tender-crisp.
- Once chicken and peppers are cooked, transfer to a clean baking sheet. Cover to keep warm.
- Place the foil-wrapped tortillas on the grill. Close lid and grill for 5-6 min, flipping once, until warmed through. Remove from the grill and set aside.
- Cut peppers into 1/2-inch slices.
- Divide tortillas between plates. Add chicken, peppers and slaw between tortillas.
- Sprinkle feta over top.
- Squeeze lime wedge over top.
