This quick and simple Mexican-inspired meal is perfect for hot summer days.
Ingredients
- 2 teaspoons smoked paprika
- 1/4 cup (60ml) olive oil
- 1kg chicken thigh fillets, cut into 2cm-thick slices
- 10 soft flour burritos
- 1/2 bunch watercress, trimmed
- Creme fraiche or natural yoghurt, to serve
Tomato salsa
- 3 medium ripe tomatoes, finely chopped
- 1 small Spanish onion, finely chopped
- 1 teaspoon finely grated lime rind
- 1 tablespoon lime juice
- 1 small red chilli (or to taste), finely chopped
- 1 avocado, peeled, coarsely chopped
- 1/3 cup chopped coriander
- 2 tablespoons olive oil
Method
- Step 1Preheat barbecue or chargrill pan on high. For salsa: combine tomatoes, onion, lime rind and juice, chilli, avocado, coriander and oil in a bowl. Taste and season with salt, pepper and sugar.
- Step 2Combine paprika and oil in a medium bowl. Add chicken and season with salt and pepper. Gently toss to combine. Cook chicken on barbecue or chargrill pan, turning occasionally, for 8-10 minutes or until browned and cooked through. Place chicken on an oven tray, cover with foil and set aside in a warm place.
- Step 3Warm burritos on barbecue or chargrill pan until lightly charred.
- Step 4Place burritos on serving plates. Top with chicken and spoon over salsa. Add watercress and a dollop of creme fraiche. Fold to enclose filling and serve.
- Low carb
- Low sugar
Nutrition
4172 kj
Energy
56g
Fat Total
12g
Saturated Fat
8g
Fibre
58g
Protein
198mg
Cholesterol
687.69mg
Sodium
8g
Carbs (sugar)
61g
Carbs (total)
All nutrition values are per serve
Notes
If serving this dish to children omit the chilli and replace the watercress with some shredded iceberg lettuce.
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Notebook:
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