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

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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