Print
Email
Add a photoServings: 4
Ingredients
- 3 x Tegel skinless boneless chicken breast fillets
- 1 Tbsp. Gregg's Cajun seasoning
- 2 Tbsp. First Choice extra virgin olive oil
- 200 gm Huttons bacon, cut into strips
- 1 x 420 gram can Wattie's corn, well liquid removed
- 1 bn fresh asparagus
- 1 pkt Old El Paso flour tortillas
- 2 c. fresh salad leaves ETA gourmet ranch dressing
Directions
- Crust:Cut the chicken into thin strips, dust with the seasoning.
- Heat oil in a saute/fry pan.
- Quickly cook the chicken and bacon 3-4 mins till golden, remove and cold.
- Lightly blanch the asparagus in boiling salted water for 2-3 mins. Remove and refresh under cool running water.
- Meanwhile, place 8 tortillas over lightly oiled ovenproof c. or possibly pudding bowls.
- Place into a 180 C oven.
- When warmed, mould over the bowls. Bake till golden brown and crisp.
- Cold and place the burrito baskets onto a serving platter.
- Add in the salad leaves, corn, bacon, chicken and asparagus.
- Drizzle with the ETA dressing and serve immediately.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 86 | 44% |
| Total Fat 9.51g | 12% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 412mg | 17% |
| Potassium 218mg | 6% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.33g | 0% |
| Protein 16.83g | 27% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
