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Ingredients

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Preparation:

  • Barbecue roasted chicken from the deli (chopped or shredded or pulled into pieces) 500 g
  • Hellmann's Tangy Mayonnaise 2.5kg
    Hellmann's Tangy Mayonnaise 2.5kg
    100 g
    Added to cart: Hellmann's Tangy Mayonnaise 2.5kg
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Jalapeños (finely chopped) 50 g
  • 440 g Red kidney beans (drained, rinsed and strained)
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    300 g
    Added to cart: Knorr Tomato Pronto
  • Coriander (finely chopped) 10 g
  • Mozzarella cheese (grated) 100 g
  • Cheddar cheese (optional) 100 g
  • 10 ea Taco shells

Preparation

  1. Preparation:

    • Heat the oven to 160 °C.
    • Mix together the chicken, Hellmann's Tangy Mayonnaise, Robertsons Veggie Seasoning, jalapeños, kidney beans, Knorr Tomato Pronto and coriander to make chicken mayonnaise. Mix together cheeses for cheese topping.
    • Fill the taco shells with the chicken mayonnaise and pack the shells into an insert or into individual foil containers. Top with the cheese topping and bake in the oven for 8 min.
    • Once cooked, remove from oven and serve in packaging with a green salad.
  2. Chef's Tip:

    • Replace the chicken with roasted butternut or roasted vegetables.
  3. Hint:

    • Use a yellow chopping board for poultry.