Big Burrito with Chicken and Corn
by Editorial Staff
Great for a party, watching a movie, or having a picnic with friends.
Cook: 25 mins
Servings: 4
Ingredients
- Tortilla (large) 1 pcs.
- Chicken (fillet) 800 g
- Cheese (cheddar) 1.5 cups
- Tomatoes 3 pcs.
- Avocado (ripe) 2 pcs.
- Salad (Iceberg lettuce) 150 g
- Corn (canned) ½ can
- Sauce (barbecue) 5 tbsp
- Oil (vegetable) 3 tbsp
- Lemon (juice) 2 tbsp
- Pepper (red ground) to taste
Directions
- Preheat oven to 180 degrees. Heat a frying pan, pour in vegetable oil, add chopped chicken and red pepper. Cook for 5-10 minutes, until chicken, is done.
- In a small bowl, combine stir-fried chicken, avocado pulp, lemon juice, finely chopped tomatoes, corn, iceberg lettuce, and barbecue sauce.
- Spread the tortilla out on a work surface and carefully place the mixture on top of it. Add cheese and wrap.
- Transfer the rolled burrito to a heatproof dish and place in the oven for 10 minutes to melt the cheese. Cut into portions and serve immediately.
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