Get your tastebuds jumping with this speedy Mexican meal.
Ingredients
- 2 x 250g pkts Uncle Ben’s Express Mexican Style Rice
- 6 flour tortillas
- 1/2 Roast Chicken, skin and bones removed, meat shredded
- 40g baby spinach leaves
- 1 large avocado, halved, stone removed, peeled, thinly sliced
- 200g drained roasted capsicum, finely chopped
- 1 shallot, trimmed, thinly sliced
- 2 tablespoons chopped fresh coriander
- 1 tablespoon fresh lime juice
Method
- Step 1Heat the rice following packet directions.
- Step 2Place the tortillas on a clean work surface. Divide the rice, chicken, spinach and avocado among the tortillas. Fold in the sides of each tortilla to enclose the filling and form a parcel.
- Step 3Heat a large non-stick frying pan over medium heat. Cook half the parcels for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with the remaining parcels.
- Step 4Combine the capsicum, shallot, coriander and lime juice in a bowl. Spoon over the chimichangas.
Nutrition
2600 kj
Energy
26g
Fat Total
6g
Saturated Fat
5.5g
Fibre
31g
Protein
65g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Make sure the rice is hot in step 2 – it helps warm the tortillas and prevent them from cracking as you fold them into parcels.
Serving tip: For something extra, serve the parcels with sour cream.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0