These baked lentil taquitos are packed with veggie filling and chicken tenders. Topped off with a limey guacamole and juicy tomatoes, these will quell all cravings!
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.
1 unit(s)
Lentils, canned
(May contain Wheat)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Baby Tomatoes
1 unit(s)
Lime
3 tbsp
Guacamole
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
2 unit(s)
Green Onion
310 g
Chicken Breast Tenders
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
If you've opted to add chicken breast tenders, pat dry with paper towels. Cut into 1-inch pieces and season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 4-6 min.** Transfer to plate. Use the same pan to cook lentil filling.
Divide chicken between taquitos.