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’s 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
1. Marinade chicken breast in Mekhala’s Organic Lemongrass Turmeric Paste for 30 minutes.
2. Meanwhile, mix mayo, lime juice, salt pepper and Mekhala Organic Tom Yum Pastee. Toss vegetables in mixture and refrigerate for 30 minutes before use.
3. Heat oil in pan and fry chicken breasts until cooked. Slice chicken breast into 2 inche lengths.
4. Create your tortilla with chicken, coleslaw, lettuce, tomatoes and extra mayo (or try our tom yum mayo) and enjoy!