Chicken and mushrooms tacos


(For 3 tacos)

  • 1 punnet BroccoCress
  • 3 leaves of lettuce
  • 1 boiled egg
  • 120gr sliced cooked mushrooms
  • 20gr red chilli
  • 30gr diced red onions
  • 120gr cooked chicken
  • 50gr grated red Leicester cheese
  • 3 tsp sour cream


  • Burn the tortilla bread slightly on both sides on a hot grill pan to add a smokey flavour to them. 
  • Fill up with the ingredients and serve with some freshly cut BroccoCress. 

Recipe: Franck Pontais

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