- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Bring some Mexican flair to the dinner table with these very simple and tasty chicken tortilla wraps.
Ingredients
- 2 (about 400g) single chicken breast fillets
- 1 x 125g can corn kernels, drained, rinsed
- 1 x 400g can diced roma tomatoes, drained
- 1 small fresh green chilli, deseeded, finely chopped
- 2 tablespoons coarsely chopped fresh coriander
- 4 flour burrito wraps (Old El Paso brand)
- 1/2 small ripe avocado, stone removed, peeled, mashed
- 12 cos lettuce leaves, washed, dried, finely shredded
Method
- Step 1Place the chicken in a medium saucepan and cover with hot water. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, for 10-12 minutes or until tender and cooked through. Remove from heat. Transfer chicken to a plate lined with paper towel. Set aside for 5 minutes to cool and drain. Use a fork to roughly shred the chicken.
- Step 2Combine the corn, tomato, chilli and coriander in large bowl.
- Step 3Heat a medium non-stick frying pan over high heat. Add a burrito wrap and cook for 1 minute each side or until golden brown. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining wraps.
- Step 4Spread wraps with avocado. Divide chicken evenly among wraps and roll up tightly to enclose filling. Cut wraps in half.
- Step 5Place the lettuce on serving plates. Top with chicken & avocado tortilla wraps and serve with the corn salsa.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1366 kj
Energy
10g
Fat Total
2g
Saturated Fat
4g
Fibre
28g
Protein
59mg
Cholesterol
362.6mg
Sodium
5g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Amanda McLauchlan
- Publication: Australian Good Taste
