Thai Peanut Chicken Taco


Thai Peanut Chicken Taco


12 each  6" Whole Grain Flour Tortillas (24861)  
Thai Coconut Marinated Chicken Tenders , see related recipe 
6 oz. vol. Prepared Thai Peanut Sauce  
5 oz. Red Cabbage , thinly sliced 
4 each medium Carrots , peeled and 4" julienned strips 
5 oz. Mung Bean Sprouts  
3.5 oz. chopped Roasted Peanuts  
1/2 bunch Fresh Cilantro  
12 each Fresh Limes Wedges 


1.) For 1, 2 taco portion: Begin by warming 2 Mission® 6” Whole Grain Tortillas according to package instructions.

2.) Lay 3 pieces of grilled chicken in the middle of each tortilla, and then start garnishing.

3.) First, drizzle approx. .5 oz. (1 tbsp) of peanut sauce over chicken, next add .5 oz (2 tbsp) of sliced cabbage, next .3 oz (1 tbsp) of carrots, next .5 oz (2 tbsp) bean sprouts, next .3 oz (1 tbsp) chopped peanuts, and to finish a few hand-picked cilantro leaves and one lime wedge.

4.) Repeat for remaining tacos. Enjoy.

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