Quick chicken burritos

Quick chicken burritos


Solve your weeknight dinner dilemmas with these 30-minute chicken and corn burritos.

The ingredient of Quick chicken burritos

  1. 8 Coles RSPCA Approved Chicken Thigh Fillets
  2. 485g pkt Mexican-style burrito kit
  3. 1/4 cup (60ml) lime juice
  4. 2 tablespoons olive oil
  5. 1 corn cob, husk and silks removed
  6. 2 avocados, stoned, finely chopped
  7. 1/2 small red onion, finely chopped
  8. 1/4 cup coriander leaves
  9. 250g cherry tomatoes, quartered
  10. 60g baby spinach & rocket salad
  11. Sour cream, to serve
  12. Thinly sliced red chilli, to serve
  13. Lime halves, to serve

The instruction how to make Quick chicken burritos

  1. Combine the chicken, seasoning sachet from the burrito kit, half the lime juice and half the oil in a large bowl. Toss to coat.
  2. Preheat a barbecue or chargrill plate on medium-high heat. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  3. Meanwhile, cook the corn on the same barbecue or chargrill plate, turning, for 5 mins or until kernels are tender. Combine the avocado, onion, coriander and tomato in a medium bowl. Use a sharp knife to cut the kernels from the corn cobs. Add to avocado mixture. Drizzle with the remaining lime juice and oil. Season.
  4. Cook the tortillas from the burrito kit following packet directions. Thickly slice the chicken. Place the wraps on a work surface. Top with the combined spinach and rocket leaves, chicken and avocado mixture. Season. Top with a dollop of sour cream and drizzle with the salsa from the burrito kit. Serve with the chilli and lime wedges.

Nutritions of Quick chicken burritos


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