Meat-free sweet chilli tenders? Yes, please! Load up wraps with salad, corn and avocado to create this plant-based dinner. It’s quick, easy and perfect for weeknights.
Ingredients
2 x 300g pkts Herb & Sons Chicken-Free Sweet Chilli Tenders
4 corn cobs, husks and silk removed
350g pkt Coles Kitchen Green Goddess Salad Kit or Kaleslaw Salad Kit
4 Coles 70% Lower Carb High Fibre White Wraps
1 Hass avocado, stoned, peeled, sliced
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the tenders on the lined tray and bake for 12-15 mins or until golden and heated through.
Step 2
Meanwhile, heat a large frying pan over medium heat. Spray corn with olive oil spray and cook, turning, for 8-10 mins or until lightly charred. Remove almond sachet or seed sachet from the salad kit. Heat a small frying pan over medium heat. Add the almond or seeds and cook, stirring, for 1-2 mins or until lightly toasted.
Step 3
Thickly slice the tenders. Divide wraps among serving plates and top with tenders, salad mix and avocado. Sprinkle with almond or seeds and drizzle with dressing from the salad kit. Season and serve with corn.
Find me: These tasty plant-based tenders are Australian made and suitable for vegans. Find them in the chilled section.
2 x 300g pkts Herb & Sons Chicken-Free Sweet Chilli Tenders
4 corn cobs, husks and silk removed
350g pkt Coles Kitchen Green Goddess Salad Kit or Kaleslaw Salad Kit
4 Coles 70% Lower Carb High Fibre White Wraps
1 Hass avocado, stoned, peeled, sliced
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the tenders on the lined tray and bake for 12-15 mins or until golden and heated through.
Step 2
Meanwhile, heat a large frying pan over medium heat. Spray corn with olive oil spray and cook, turning, for 8-10 mins or until lightly charred. Remove almond sachet or seed sachet from the salad kit. Heat a small frying pan over medium heat. Add the almond or seeds and cook, stirring, for 1-2 mins or until lightly toasted.
Step 3
Thickly slice the tenders. Divide wraps among serving plates and top with tenders, salad mix and avocado. Sprinkle with almond or seeds and drizzle with dressing from the salad kit. Season and serve with corn.
Find me: These tasty plant-based tenders are Australian made and suitable for vegans. Find them in the chilled section.
