Ingredients for tacos
- 2 packs of chicken bites
- 1 pack of taco wraps
- 1 butternut squash (peeled and chopped)
- 1 broccoli
- Giant wholemeal couscous
- 1 white cabbage (sliced thinly)
- Salt and Pepper to season
- 1 tsp paprika
Ingredients for ketchup
- 4 tbsp tomato puree
- 1 tbsp maple syrup
- 1 tbsp white wine vinegar
- 1 tbsp water
- 1 tsp onion powder
- 1 tsp garlic powder
Preheat your oven to 190C
Place your chopped butternut squash in the oven and drizzle with olive oil, salt and pepper and your paprika and bake for 30 minutes.
Whilst your butternut squash is baking, boil your broccoli florets until just cooked and drain and leave to the side. Don’t overcook them as they can turn mushy.
To make your cous cous, simply pop 100g into a bowl and pour over boiling hot water and leave for around 8 minutes to cook.
To make your ketchup, simply pop all of your ketchup ingredients into a bowl and whisk until it starts to come together, taste as you go and season with salt and pepper if you wish.
Remove your butternut squash from the oven and start to make your tacos!
Layer your wrap with sliced white cabbage, followed by your drained cous cous, butternut squash and a couple of broccoli florets and then top with your chicken bites and your ketchup. To add an extra bit of heat, add some chilli to your ketchup. Enjoy!