Another easy spring/summer lunch recipe idea! If you’re vegan, substitute chicken with falafel, mushrooms or tempeh!
2 chicken breasts, sliced in half
4 corn tortillas
2 whole tomatoes, sliced
Lettuce leaves, sliced finely
1 tblsp Mekhala Organic Lemongrass Turmeric Paste (or any of our pastes you fancy!)
1 tblsp cooking oil
For Tom Yum Coleslaw
1/4 green and 1/4 red cabbage (or 1 large carrot) (shredded) 1/4 cup mayo
1 tspn lime juice
1tbsp Mekhala Organic Tom Yum Paste
Salt and pepper to taste
- Marinade chicken breast in Mekhala Organic Lemongrass Turmeric Paste for 30 minutes.
- Meanwhile, mix mayo, lime juice, salt pepper and Mekhala Organic Tom Yum Paste. Toss vegetables in mixture and refrigerate for 30 minutes before use.
- Heat oil in pan and fry chicken breasts until cooked. Slice chicken breast into 2 inche lengths.
- Create your tortilla with chicken, coleslaw, lettuce, tomatoes and extra mayo (or try our tom yum mayo) and enjoy!