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Ingredients
4 servings
ranch dressing
to drizzle
350gfrozen battered chicken breast chunks
4flour tortillas
soft, or tortilla boats
125gBBQ Sauce
50gsoft light brown sugar
2 Tbslime juice
½ tspgarlic powder
0.5 headcabbage
finely shredded
0.5carrot
peeled and shredded
2spring onions
trimmed and finely shredded
2 TBSranch dressing
coriander leaf
freshly chopped, for sprinkling, Cilantro
Instructions
Step 1
Preheat your oven to the temperature designated on the package of chicken. Line a baking tray with foil and pour out the chicken pieces onto the foil. Bake in the oven according to package directions. To make the sauce, gently heat together the BBQ sauce, sugar, lime juice and garlic powder. Keep warm. To make the salad, mix the vegetables together in a bowl along with the ranch dressing. About 5 minutes before the chicken is done, remove it from the oven and toss it with the sauce. Return to the oven for the remaining cook time. Heat your tortillas according to package directions. To serve, divide the coleslaw salad between the warmed tortillas, top each with 1/4 of the coated chicken pieces. Drizzle the chicken with some ranch dressing and sprinkle with coriander leaf. Fold over and serve immediately.
Notes
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