Chicken burrito bowl
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
All the tasty burrito flavours including taco-spiced chicken breast, kidney beans and a fresh corn salsa all served in a bowl so you don’t have the hassle of trying to wrap it all up.
Ingredients
Multigrain tortilla
80 g, (2 x 40g)
Olive oil
1 tbs
Skinless chicken breast
450 g, (Buy 500g), fat trimmed
Taco seasoning
35 g
Canned red kidney beans, rinsed, drained
1 cup(s), (200g)
Canned corn kernels, no added salt
130 g
Iceberg lettuce
1 leaf, torn
Tomato(es)
2 medium, finely chopped
Lebanese cucumber
1 medium, cut into batons
Light sour cream
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Place tortillas on a baking tray. Lightly spray with oil. Bake, turning once, for 6-8 minutes or until golden and crisp.
2
Meanwhile, heat oil in a large frying pan over medium-high heat. Toss chicken in spice mix to coat. Cook chicken for 3-4 minutes each side or until cooked through.
3
Combine kidney beans and corn in a bowl. Season with salt and pepper. Divide lettuce between serving bowls. Top with piles of tomato, cucumber and bean mixture. Thinly slice chicken and place on salad. Break each tortilla into 8 pieces and place 4 into each bowl. Top burrito bowls with sour cream.
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