Chicken Burritos
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These bean-less burritos are a hit with kids and adults - and a great way to sneak some extra vegetables into a meal.
Ingredients
Peppers, all types
1 medium, chopped
Courgette
1 medium, chopped
Chicken breast, skinless, raw
4 medium, cooked and cubed
Onion
½ small, minced
Sweetcorn, tinned, drained
4 tablespoon(s), frozen, then thawed
Low Fat Natural Yogurt
200 g
Ground Cinnamon
¼ teaspoon(s), level
Chilli, green or red
¼ individual, flaked
Salt
¼ teaspoon(s)
Tortilla wrap
4 medium
Fresh Salsa (no oil)
225 g
Instructions
1
Preheat oven to Gas Mark 4/350°F/175°C.
2
In a non-stick pan, lightly saute green pepper and courgette until slightly cooked, about 3-4 minutes.
3
For sauce, mix yogurt, cumin, chilli powder, and salt together.
4
Combine chicken, green pepper, courgette, sweetcorn, onion, and yogurt mixture.
5
Place 1/4 of the mixture in the centre of a tortilla. Fold in the sides of the tortilla and then roll closed from the bottom. Place each burrito opening-side down in a baking pan.
6
When all the burritos are in the pan, pour salsa in a strip down the centre of each burrito. Put in the oven and bake for 15-20 minutes.
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