Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
28
High
Nutrition per serving
Calories706.1 kcal (35%)
Total Fat28.5 g (41%)
Carbs83.3 g (32%)
Sugars7.8 g (9%)
Protein32.5 g (65%)
Sodium1764.7 mg (88%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
O.25 red onion
Instructions
1. Flavour the chicken
Step 1
Cut the chicken breast into 1cm strips. In a medium bowl, combine the mild caribbean Jerk Seasoning, the salt and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.
2. Get prepped
Step 2
Drain the sweetcorn (see ingredients). Finely chop the red onion. Grate the carrot. Roughly chop the coriander. Shred the cos Lettuce.
3. Make the corn salsa
Step 3
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a second medium bowl. Add the carrot, onion and coriander to the charred corn with a drizzle of olive oil and the white wine vinegar. Season with salt and pepper, then mix well and set aside.
4. Cook the chicken
Step 4
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing until browned and cooked through, 5-6 minutes.
5. Heat the tortillas
Step 5
While the chicken is cooking, beta the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds bursts, until warmed through.
6. Serve up
Step 6
Being everything to the table to serve. Fill the tortillas with some shredded cos Lettuce and jerk chicken. Top with the charred corn salsa and coconut sweet chilli mayonnaise.
Notes
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