Nutrition Info.(per serve)
Equipment you will need
large chopping knife
500g chicken breast, chopped in small cubes
1 tablespoon olive or canola oil
400g can Mexican-flavoured baked beans or chilli beans
3 large or 6 small flour tortillas (or use tacos)
2 cups finely sliced lettuce leaves
3 spring onions, sliced thinly
3/4 cup grated edam cheese
300g jar tomato salsa
Total fat 14g
Saturated fat 7g
Dietary fibre 4g
1 Heat oil in a frying pan. Add chicken and cook, stirring all the time. Add beans and cook over a medium heat for 5 minutes. Be sure to stir to stop it sticking to the bottom of the pan.
2 Warm tortillas in microwave (or wrap in foil and heat for 5 minutes in oven at 170ºC). Lay them flat on a board or bench and divide chicken mixture among them. Spread mixture out in a rectangle in the middle of each tortilla, then top with shredded lettuce, spring onions and cheese.
3 Fold into a rectangular parcel. Decorate with salsa. Serve.
- Chopping – chicken
- Slicing – lettuce, spring onions
- Grating – cheese
- Stir-frying – chicken
- Portioning – dividing mixture onto tortilla
- Assembly – putting burritos together
Hanu de Jong
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