Chicken
Zucchini goes under cover to boost this tasty Tex-Mex-style chicken with extra nutrients so the kids are none the wiser. They won't suspect a thing with this saucy filling topped with zesty and creamy cucumber and wrapped in soft, pan-warmed tortillas.
Chop chicken into quarters. Add to a bowl with Tex-Mex Mix Tape, oil, salt and pepper and mix to coat.
Heat a frypan over medium-high heat. Add chicken and cook for 5–6 minutes or until slightly caramelised. While chicken is cooking, grate zucchini. Add zucchini to frypan and cook for a further 2–3 minutes or until softened.
Drain beans. Stir tomato paste through chicken and cook for 30 seconds. Add beans, crumbled stock cube and 150ml water and bring to a low simmer. Cook for 4–5 minutes or until sauce has thickened slightly and reduced. While the chicken is cooking, continue with step 4.
Grate cucumber into a bowl. Add sour cream, a pinch of sea salt, a few cracks of black pepper and juice of ½ the lime. Mix to combine and set aside. Cut remaining lime into wedges.
Rinse and roughly tear lettuce.
Heat tortillas in a clean, dry frypan for 30 seconds or according to packet instructions. Top tortillas with chicken, lettuce and cucumber sour cream. Serve with lime wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
