THE DAIRY KITCHEN
Chilli Chicken and Sour Cream Burritos
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
10 MINS
Spice up your mid-week meals for the family with these tasty burritos.
Ingredients
200g skinless chicken breast fillet, cut into strips1 teaspoon mild chilli powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon olive oil
1/2 onion, sliced
1/2 red capsicum, cut into strips
1 zucchini, cut into strips
4 burrito tortillas, warmed
60g reduced fat cheddar cheese, grated
1/4 cup light sour cream
Handy Tips
Wrap tortilla in a serviette for easy hangling.
Nutrition (per serve)
| Energy (kj) | 923 |
| Sugars (g) | 3 |
| Protein (g) | 18 |
| Dietry Fibre (g) | 1 |
| Fat Total (g) | 10.6 |
| Sodium (mg) | 233 |
| Saturated (g) | 4.7 |
| Calcium (mg) | 193 |
| Carbohydrates (g) | 12 |
| Iron (mg) | 1 |
Method
- Toss chicken in combined spices until evenly coated. Heat oil in a pre-heated non-stick frying pan and cook the chicken strips for 2-3 minutes each side. Remove from pan, and add onion and capsicum, cook for 3-4 minutes until tender. Return chicken to pan with 1 tablespoon water and cook a further minute.
- To assemble burrito, lay tortillas onto benchtop, sprinkle evenly in the centre with cheese, top with chicken mixture and a dollop of sour cream. Roll tortilla up from the bottom, then fold in from each side to enclose.
