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Chicken Burritos

Chicken Burritos

with Cheddar Cheese & Sour Cream

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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!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

⅔ sachet

mild Mexican spice blend

(ContainsGluten)

4 fillet

chicken breast

1

lemon

1

red onion

1 packet

flour tortillas

(ContainsGlutenMay be present Soy)

½ tub

light sour cream

(ContainsMilk)

1

gem lettuce

2

tomatoes

1 block

Cheddar cheese

(ContainsMilk)

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3420 kJ
Fat38.9 g
of which saturates13.4 g
Carbohydrate58.2 g
of which sugars6.9 g
Dietary Fibre0 g
Protein54.8 g
Cholesterol0 mg
Sodium806 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Meanwhile, heat up the flour tortillas in a sandwich press or the microwave (if using the microwave, place tortillas on a plate first).

4

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!