Chicken Burritos
with Cheddar Cheese & Sour Cream
- Gluten
- Milk
- May contain traces of allergens
- Soy
This dish proves that Mexican food isn’t always simple street food. With luxurious sour cream and loads of fresh veggies, one of our favourite cuisines is definitely sticking around this winter. The key to the perfect tortillas is a warmed wrap - we love to pop them on the sandwich press - they’ll be done in a flash!
Ingredients
⅔ sachet
Mild Mexican Spice Blend
(Contains: Gluten)
4 fillet
chicken breast
1
lemon
1
red onion
1 packet
flour tortillas
(Contains: Gluten May be present: Soy)
½ tub
Light Sour Cream
(Contains: Milk)
1
Gem Lettuce
2
tomatoes
1 block
Cheddar cheese
(Contains: Milk)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, chop the chicken breast into 3-4 cm pieces. Slice the lemon into wedges, thinly slice the red onion, shred the gem lettuce and dice the tomatoes. Grate the Cheddar cheese.
In a large bowl combine half the olive oil, the Mexican spice mix, the chicken breast and juice from half of the lemon wedges. Stir to combine. Heat the remaining half of the olive oil in a large frying pan over a medium-high heat. Add the red onion and cook for 4-5 minutes, or until soft. Set aside. In the same frying pan add the chicken breast and cook for 5-6 minutes, or until cooked through and browned.
Meanwhile, heat up the flour tortillas in a sandwich press or the microwave (if using the microwave, place tortillas on a plate first).
To serve, top the warmed tortillas with a spoonful of light sour cream, shredded gem lettuce, Mexican spiced chicken, diced tomato, grated Cheddar cheese, cooked red onion, and juice from the remaining lemon wedges. Enjoy!
