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Easy Chicken and Salsa Burritos
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Easy Chicken and Salsa Burritos

Using a ready roasted chicken makes this the perfect go-to meal when you’re in a hurry. Assembled in about 15 minutes, the hardest thing is deciding what order to place your ingredients on the tortilla!

Makes 8
Prep Time 20 minutes
Cook Time 5 minutes
Easy

Ingredients

Chilli, Corn and Avocado Salsa:
2 tomatoes, chopped
2 spring onions, trimmed and finely sliced
1 cup fresh whole kernel corn, cooked
1 small avocado, peeled and diced
1 handful fresh coriander leaves, chopped
juice of half a lemon, or to taste
½ cup Wattie's Tomato Sauce
½ tsp chopped chilli
1 ready cooked hot chicken
8 large tortillas
½ iceberg lettuce, finely sliced
1 cup sour cream

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. To make the Chilli, Corn and Avocado Salsa mix together chopped tomatoes, spring onions, whole kernel corn, avocado, coriander, lemon juice, Wattie's Tomato Sauce and chopped chilli
Step 2
2. Pull the hot chicken apart and shred or cut the chicken meat into strips.
Step 3
3. Heat the tortillas according to instructions on the pack.
Step 4
4. Fill tortillas with lettuce, hot cooked chicken and Chilli, Corn and Avocado Salsa. Top filling with a little sour cream and roll up.
Step 5
Easy swap
Step 6
  • If fresh corn is unavailable replace with Wattie's frozen Supersweet Corn Kernels or a drained 410g can of Wattie's Whole Kernel Corn.
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    2 tomatoes, chopped
    2 spring onions, trimmed and finely sliced
    1 cup fresh whole kernel corn, cooked
    1 small avocado, peeled and diced
    1 handful fresh coriander leaves, chopped
    juice of half a lemon, or to taste
    ½ cup Wattie's Tomato Sauce
    ½ tsp chopped chilli
    1 ready cooked hot chicken
    8 large tortillas
    ½ iceberg lettuce, finely sliced
    1 cup sour cream
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