Chicken Burrito

Name: Chicken Burrito
Total time: 25 min
Ingredients: Serves = 4; ½ cup pre-cooked basmati rice, warmed in microwave250g chicken breast2 teaspoons Fajita or Mexican spice mix4 large wholemeal wraps or tortilla½ cup grated tasty cheese (reduced fat)½ cup corn kernels (fresh, cooked from frozen, or canned) 1 cup cabbage, shredded 2 tomatoes, diced1 cup unsweetened Greek yoghurt (reduced fat)2 tsp extra virgin olive oil

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Total: 25 minutes

Author : University of Newcastle

Ingredients

Remove All · Remove Spices · Remove Staples

Serves = 4½ cup pre-cooked basmati rice, warmed in microwave250 grams chicken breast2 teaspoons Fajita or Mexican spice mix4 large wholemeal wraps or tortilla½ cup grated tasty cheese (reduced fat)½ cup corn kernels (fresh, cooked from frozen, or canned) 1 cup cabbage, shredded 2 tomatoes, diced1 cup unsweetened Greek yoghurt (reduced fat)2 tsp extra virgin olive oil

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Instructions

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Cook the chicken in a large frying pan with the olive oil until brown and tenderIn a bowl mix the rice, chicken and spice. Lay a wrap on a chopping board or plate.Put the fillings in the middle of the wrap. Pull one side of the wrap up and over the filling, pull the filling in tight with one hand. With your other hand fold each end over and then roll the burrito into a log. Put the burrito onto a piece of foil and wrap it up the same way you did with the wrap.Repeat with the other three wraps.Place the wraps in the sandwich press, lower the top and cook for 3-4 minutes.Serve with yoghurt for dipping.