Rustic Italian Chicken Tacos
with Creamy Parmesan Dressing
For our latest invention, you start with flavourful herbed chicken, add crisp lettuce and a creamy Parmesan dressing and pop the whole thing in soft flour tortillas. It's just like a chicken Caesar salad, but our version is extra filling and you can use your hands to enjoy it. We say it's win-win!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken breast
1 packet
grated Parmesan cheese
(Contains Milk;)
2 unit
red onion
1 bag
cos lettuce
2 unit
tomato
1 unit
cucumber
1 tub
mayonnaise
(Contains Egg;)
1 tub
Dijon mustard
2 sachet
rustic herb spice blend
12 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
2 clove
garlic
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
3 tsp
water (for the dressing)
1 tbs
water (for the onion)
2 tbs
balsamic vinegar
3 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Thinly slice the tomato into half-moons. Thinly slice the cucumber into batons. Slice the chicken breast into 1cm strips.
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Remove the pan from the heat and set aside.
While the onion is cooking, combine the garlic, rustic herb spice blend, plain flour and salt in a medium bowl. Add the chicken and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook, tossing regularly, until browned and cooked through, 4-5 minutes. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, adding more oil if needed.
While the chicken is resting, combine the grated Parmesan cheese, mayonnaise, Dijon mustard, water (for the dressing) and 2 tsp olive oil in a small bowl. TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper. Mix well and set aside. In a medium bowl, place the cos lettuce and 1 tbs of the Parmesan dressing. Toss to coat.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Divide the dressed cos lettuce tomato and cucumber between tortillas. Top with the chicken and caramelised onion. Spoon over the remaining Parmesan dressing.