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Chicken Burritos

Serves 4

Spice up your standard chicken wrap for lunch with our delicious low FODMAP chicken burrito! This one also makes for an easy breakfast or dinner option too. Packed full of flavour using  a Mexican / Cajun blend, this recipe will not disappoint!
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Author: Kelsey Paterson, Monash FODMAP accredited Dietitian

Prep time: 10 min
Cook time: 20 min

Ingredients

  • 2-3 Tbsp garlic infused olive oil or butter
  • 2 Tbsp Na’cho Problem Spice mix 
  • 3/4 Tbsp For Every O’Cajun Seasoning 
  • 4 x Gluten free wraps 
  • ½ can tomatoes
  • 2 Tbsp Tomato paste 
  • 300g  chicken breast 
  • ½ Cup Green spring onion tips
  • 1 Cup Baby spinach 
  • 1 Grated carrot 
  • 1 Green capsicum diced
  • ½ Cup Frozen corn kernels 
  • ¾ Cup Grated cheese 
  • ½ Avocado 
  • 1 x Fresh tomato 
  • Fresh parsley or coriander

Method

  1. In a pan, add oil or butter along with the Mexican spice mix and Cajun seasoning. Fry off spices until fragrant. 
  2. Stir in the tomatoes and tomato paste. Add in diced capsicum, grated carrot and chicken breast (whole).
  3. Simmer for 10 min, rotate chicken breast to cook on both sides. If needed add a splash of water to keep the mixture from sticking to the pan.
  4. Remove chicken breast from pan and take the mixture off the heat. Let the chicken cool a little before shredding with two forks. 
  5. Add chicken back to mixture and return to heat. Add corn kernels to mixture and cook for a further 5 minutes or until the chicken is thoroughly cooked through. 
  6. To assemble, add chicken mixture, spinach, diced tomato, avocado, chopped herbs and grated cheese to the wrap. Be careful not to overfill the wrap as it will then become challenging to roll up. To fold the wrap, fold in both long ends before rolling into a burrito. 
  7. Serve with some sour cream.

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