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Recipe: Chicken And Zucchini Burritos
Similar Categories: Chicken, Zucchini, Burritos
1 tb light olive oil
500 g chicken thigh fillets cut into 2cm slices
1 onion cut into wedges
1 zucchini sliced
1 red capsicum seeded sliced
OLD EL PASO Burrito Kit
1/2 lettuce
2 tomatos chopped
Lime wedges and coriander leaves to
garnish
Heat oil in a frying pan, add chicken and onion and cook over high heat for 5 minutes until chicken has browned. Add zucchini and capsicum and cook for a further 2 minutes. Stir in Burrito Seasoning Mix and 1 cup of water. Simmer for 3 minutes. Open tortilla pouch and discard Freshness sachet. Microwave Tortillas in pouch, on high for 1 1/2 minutes. Alternatively wrap in foil and bake in oven preheated to 180C for 10 minutes. Place lettuce leaves on warmed tortillas, top with chicken mixture, chopped tomato and Mild Mexican Salsa. Fold to enclose filling. Garnish with lime and coriander.
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