Chicken & Coriander Burritos

Chicken Burritos make a satisfying Friday night meal.

 

If you are short on time and looking for real fast food,

replace the cooked chicken breast with 1 BBQ Chicken,

meat removed from bones & shredded.

Put all the fillings on the table and letting everyone load up their own.

 

INGREDIENTS (Serves 4)

2 Tbsps Oil

1 Red Onion, sliced

2 Green Chillies, finely chopped (optional)

1 Tsp Ground Coriander Seeds

1 Tsp Ground Cumin

400g Tin of Finely Chopped Tomatoes

1 Tsp Sugar

400g Tin of Kidney Beans, rinsed well

10 Pack (400g) Burrito Tortillas

3 Chicken Breasts, cooked and shredded

1/2 Iceberg Lettuce, shredded

A Handful of Coriander Leaves

3 Tomatoes, chopped

1 Cup of Grated Cheese (optional)

150g Sour Cream

1 Avocado, sliced

1 Lime, quartered

METHOD

Heat the oil in a frying pan over a medium heat.

Add the onion and green chillies and cook for 3 minutes, stirring frequently.

Add the ground coriander and cumin, and cook for a further 2 minutes.

Add the tinned tomatoes, sugar and beans and allow to simmer for 10 minutes.

Heat the tortillas according to packet directions.

 

To Assemble:

Spoon the tomato and bean mixture over the warm tortilla.

Top with chicken, lettuce, coriander, tomato, sour cream and avocado slices.

Season with salt and pepper and finish with a squeeze of lime juice.

Roll up the tortilla and eat immediately.