500gm Chicken Tenders
½ cup Buffalo Sauce
1 Red onion
3 tbsp of Mayo
1 tbsp Lime juice
½ cup Grated parmesan
Tsp each Garlic + onion powder
Begin by coating the chicken in the buffalo sauce (can do this the night prior if you like). We used a pressure cooker (10 minutes on manual setting) to make pulled chicken, but you can bake in the oven, cook in a fry pan or cook in the slow cooker if you don’t have a pressure cooker.
Mix together the slaw mix, mash the avocado (adding in chopped red onion, with salt and pepper), and mix together the dressing while the chicken is cooking.
Lightly toast the tortillas in a fry pan with a tiny bit of oil.
Pop everything together once the chicken is done, topped with your dressing, salsa, avo, fresh coriander & chilli, and enjoy!