These burritos make a great lunch or light meal. The tortillas are easy to make and keep well frozen. You can use the tortillas for any recipe that calls for a wrap.
Wrap in cling film and let it rest for 30 min to 1 hr
Divide into 60g balls
Roll out into 25cm rounds
Cook in a dry frying pan over medium heat
When the tortillas blister in the pan turn them over and cook for approximately 30 seconds longer depending on the temperature. They should be soft and only slightly browned in places
When cooked stack on top of each other and cover with a damp cloth
Use them fresh or freeze
Filling
Marinade the chicken with paprika, cumin, oil and lemon juice for 2 hours or overnight
Heat a large heavy based frying pan over high heat
Add marinated chicken and sliced capsicum and cook, stirring often until chicken is cooked through and capsicum softened
Spread yoghurt over wraps
Place salad leaves on yoghurt
Top with avocado slices and warm chicken and capsicum mix
Roll up and serve
Tortillas
½ cup
wholemeal flour
½ cup
white flour
¼ tsp
baking powder
1½ tbsp
vegetable oil
⅓ cup
water
Filling
285 g
chicken thigh fillets, skinless, sliced
1 tsp
ground paprika
1 tsp
ground cumin
2 tsp
vegetable oil
1½ tbsp
lemon juice
1½
capsicum, sliced
½ cup
yoghurt, unsweetened, reduced-fat
2 cups
salad leaves
1
avocado
Per serve
Energy
1611kJ
Total Fat
19g
Saturated Fat
3.6g
Total Carbohydrate
30g
Sugars
6g
Dietary Fibre
7.7g
Sodium
91mg
Method
Tortillas
Knead all together until smooth
Wrap in cling film and let it rest for 30 min to 1 hr
Divide into 60g balls
Roll out into 25cm rounds
Cook in a dry frying pan over medium heat
When the tortillas blister in the pan turn them over and cook for approximately 30 seconds longer depending on the temperature. They should be soft and only slightly browned in places
When cooked stack on top of each other and cover with a damp cloth
Use them fresh or freeze
Filling
Marinade the chicken with paprika, cumin, oil and lemon juice for 2 hours or overnight
Heat a large heavy based frying pan over high heat
Add marinated chicken and sliced capsicum and cook, stirring often until chicken is cooked through and capsicum softened
Spread yoghurt over wraps
Place salad leaves on yoghurt
Top with avocado slices and warm chicken and capsicum mix
Roll up and serve
Method
Tortillas
Knead all together until smooth
Wrap in cling film and let it rest for 30 min to 1 hr
Divide into 60g balls
Roll out into 25cm rounds
Cook in a dry frying pan over medium heat
When the tortillas blister in the pan turn them over and cook for approximately 30 seconds longer depending on the temperature. They should be soft and only slightly browned in places
When cooked stack on top of each other and cover with a damp cloth
Use them fresh or freeze
Filling
Marinade the chicken with paprika, cumin, oil and lemon juice for 2 hours or overnight
Heat a large heavy based frying pan over high heat
Add marinated chicken and sliced capsicum and cook, stirring often until chicken is cooked through and capsicum softened
Spread yoghurt over wraps
Place salad leaves on yoghurt
Top with avocado slices and warm chicken and capsicum mix
