CHICKEN BURRITO ‘CAKE’

by

ADAM D’SYLVA

INGREDIENTS

Serves 4

  • 2 packets of Old El Paso Burrito bowls 

  • 400g Tasman Butchers Chicken Tenderloins

  • ¼ bunch thyme

  • ½ bunch coriander

  • ¼ pickled jalepeno peppers

  • 3 lemons, juiced

  • 60 mL olive oil 

  • Sea salt

  • 1 tin of Old El Paso Mexican Black Beans

  • 200g Perino Red Grape Tomatoes

  • 1/4 head of lettuce

  • 1 tin corn kernels

  • 1 avocado

Click the video below to watch the full recipe.

METHOD

  • Heat oil and fry the chicken in a pan for a few minutes until cooked through.

  • Mix the spice mix with the olive oil and lemon juice and base chicken with dressing.

  • Place the cooked rice on a large plate and  top with black beans, corn and coriander 

  • Dress with vinaigrette, garnish with jalapenos, avocado and tomato

  • Dress lettuce with old el paso packet sauce and add  to  the top  of the plate 

  • Layer chicken on top and drizzle the remaining vinaigrette and coriander to garnish

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