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Spicy Chicken Tenders and Falafel Wraps
with Pickled Jalapeños and Creamy Avocado Tahini
A filling and delicious handheld dinner is on your bingo card this week! These herbaceous chickpea patties are met with tangy pickled veggies and chicken tenders, as well as a bright avocado-tahini sauce before being wrapped in toasty flatbread.
Ingredients: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Jalapeno pepper • Cilantro.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
56 g
Spring Mix
7 g
Cilantro
1 unit(s)
Jalapeño
1 unit(s)
Shallot
1 unit(s)
Lime
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Guacamole
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Mustard, Tree nuts, Gluten, Soy, Sesame, Fish, Wheat, Sulphites, Crustaceans, Milk)
2 tbsp
Red Wine Vinegar
(May contain Wheat, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Fish, Mustard)
310 g
Chicken Breast Tenders
Not included in your delivery
2.25 tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Thinly slice jalapeño into 1/8-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Peel, then thinly slice shallot.
- Add vinegar, jalapeños, shallots, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. (NOTE: Reference heat guide.) Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat.
- Transfer jalapeños and shallots, including pickling liquid, to a medium bowl.
- Set aside in the fridge to cool.
- Add falafel and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Toss to coat.
- Roast in the middle of the oven, tossing halfway through, until crispy and heated through, 7-9 min.
- Meanwhile, pat chicken dry with paper towels. 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, 3-4 min per side.**
- Meanwhile, zest, then juice lime.
- Roughly chop cilantro.
- Add lime zest, 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 2 tsp (4 tsp) oil to a large bowl. Season with salt and pepper, then stir to combine. Set aside. (NOTE: This is your dressing.)
- Add guacamole, tahini sauce, half the cilantro and 1 tsp (2 tsp) lime juice to a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your creamy avocado tahini.)
- Arrange flatbreads on another unlined baking sheet.
- Drizzle 1/2 tsp oil over each flatbread. Season with salt and pepper.
- Toast in the top of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
- Strain pickled veggies and discard pickling liquid.
- Add spring mix to the large bowl with dressing. Toss to coat.
- Divide flatbreads between plates. Top with salad, chicken tenders and falafel.
- Drizzle with creamy avocado tahini and sprinkle feta over top.
- Top with pickled veggies and remaining cilantro.
If you've opted to add chicken breast tenders, pat dry with paper towels. 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, 3-4 min per side.**
Divide chicken between flatbreads.
