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Mexican Chicken Burritos

Mexican Chicken Burritos

with Cheddar & Sour Cream

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A family film night feast if ever there was one. We recommend getting all the gang involved to bring this assembly job to life – give everyone in your clan some pre-prep to do - it’s so much more fun that way! These tasty packages will satisfy big kids and little kids alike.

Allergens:MilkGluten

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

4 fillet

chicken breast

1

lime

1

red onion

1 head

gem lettuce

2

tomatoes

1 block

Cheddar cheese

(ContainsMilk)

2 tsp

mild Mexican spice blend

(ContainsGluten)

1 packet

flour tortillas

(ContainsGlutenMay be present Soy)

½ tub

light sour cream

(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
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 lime into wedges. Finely slice the red onion, shred the gem lettuce and dice the tomatoes. Grate the Cheddar cheese.

2

In a medium bowl combine half the olive oil, all of the Mexican spice mix, the chicken breast and juice from half of the lime wedges. Stir to combine.

3

Heat the remaining 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 marinated chicken and cook for 5-6 minutes, or until cooked through and browned.

4

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

5

Serve up the warmed tortillas and top with a spoonful of the light sour cream, shredded gem lettuce, Mexican spiced chicken, fresh tomato, grated cheddar cheese, red onion, and juice from the remaining lime wedges.