We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    355
  • Pinterest
    0
  • Email
    178
  • Facebook
    0

Chicken Satay Tacos

(2)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    178
  • Print
    355

Sriracha mayo kicks up the flavor in chicken and slaw tacos. The wrapper is a fresh-baked biscuit.

Bake-Off® Contest 46, 2013
Christine Warta
Belleville, Illinois

Ingredients

3/4
cup mayonnaise
3
tablespoons Sriracha sauce
1/4
cup Jif® Natural Creamy Peanut Butter Spread & Honey
1
can Pillsbury™ Grands!™ Homestyle Butter Tastin'® refrigerated biscuits
4
cups chopped cooked grilled chicken breast (16 oz)
2
cups coleslaw mix (shredded cabbage and carrots)
1/4
cup fresh cilantro, chopped

Steps

  • 1 In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
  • 2 In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
  • 3 Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
  • 4 In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
  • 5 Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.
  • 1 In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
  • 2 In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
  • 3 Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
  • 4 In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
  • 5 Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
6g
29%
Trans Fat
2 1/2g
Cholesterol
55mg
19%
Sodium
850mg
35%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
4%
Sugars
1g
1%
Protein
22g
22%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved