Description
An easy picnic dinner of soft tortillas filled with a crunchy noodle and cabbage salad, creamy avocado and leftover roast chicken.
Ingredients
Scale
- 8 soft taco tortillas
- leftover roast chicken (whatever you have)
- 1 Chinese cabbage or 1/4 savoy cabbage, shredded finely
- 4 spring onions, sliced thinly
- 1 avocado, peeled, de stoned and roughly chopped
- 1/2 cup peanuts, roughly chopped
- 1/2 packet Chang’s Original Fried Noodles
- 1 jar Crunch Preserves Jalapeno Relish
DRESSING
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Instructions
In a large bowl combine the cabbage, spring onions and avocado.
Place all the dressing ingredients into an empty jam jar and shake well to combine.
Pour dressing over salad and top with peanuts and crunchy noodles.
Warm tortillas as per packet instructions and then fill each tortilla with salad, chicken and jalapeno relish if using.