Creamy Mexican Chicken Burritos

  • cooking time
    5 m
  • calories per serve
    399 cal
  • serves
    4
1 tbsp
Oil
1 medium
Onion, chopped (150g)
2 cloves
Garlic, crushed
1 1/2 tbsp
Cornflour
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tbsp
MAGGI Chilli Sauce
2 cups
Cooked chicken, chopped (300g)
8
Wholemeal flour tortillas - 19cm
Lettuce, shredded to serve
Tomato, diced to serve
Avocado, sliced to serve
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
358 g
1668
33.5
14.9
3.8
30.2
15.1
285
3.9
48
Average Quantity
per:
100 g
466
9.4
4.2
1.1
8.4
4.2
79
1
13

Method

  1. Heat oil in a medium frying pan over medium heat; add onion and garlic, cook 2 minutes or until soft.

  2. Blend cornflour with 1 tablespoon of NESTLÉ CARNATION Light & Creamy Evaporated Milk; add to pan with remaining milk, MAGGI Chilli Sauce and chicken; bring to boil stirring, simmer 3 minutes or until thick and creamy and heated through.

  3. Divide chicken filling between tortillas and top with lettuce, tomato and avocado.

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