Chicken, capsicum and avocado burrito

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.

SERVES 4
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 2+ hours
MEAL TYPE Dinner

Method

Tortillas

  1. Knead all together until smooth 

  2. Wrap in cling film and let it rest for 30 min to 1 hr

  3. Divide into 60g balls

  4. Roll out into 25cm rounds

  5. Cook in a dry frying pan over medium heat

  6. 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

  7. When cooked stack on top of each other and cover with a damp cloth

  8. Use them fresh or freeze

Filling

  1. Marinade the chicken with paprika, cumin, oil and lemon juice for 2 hours or overnight

  2. Heat a large heavy based frying pan over high heat

  3. Add marinated chicken and sliced capsicum and cook, stirring often until chicken is cooked through and capsicum softened

  4. Spread yoghurt over wraps

  5. Place salad leaves on yoghurt

  6. Top with avocado slices and warm chicken and capsicum mix

  7. 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
  • avocado
Per serve
  • Energy
    1611kJ
  • Total Fat
    19g
  • Saturated Fat
    3.6g
  • Total Carbohydrate
    30g
  • Sugars
    6g
  • Total Fat
    7.7g
  • Sodium
    91mg

Method

Tortillas

  1. Knead all together until smooth 

  2. Wrap in cling film and let it rest for 30 min to 1 hr

  3. Divide into 60g balls

  4. Roll out into 25cm rounds

  5. Cook in a dry frying pan over medium heat

  6. 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

  7. When cooked stack on top of each other and cover with a damp cloth

  8. Use them fresh or freeze

Filling

  1. Marinade the chicken with paprika, cumin, oil and lemon juice for 2 hours or overnight

  2. Heat a large heavy based frying pan over high heat

  3. Add marinated chicken and sliced capsicum and cook, stirring often until chicken is cooked through and capsicum softened

  4. Spread yoghurt over wraps

  5. Place salad leaves on yoghurt

  6. Top with avocado slices and warm chicken and capsicum mix

  7. Roll up and serve