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Preparation:

  • 500 g Chicken breast (chopped into tiny pieces to make chicken mince)
  • Cumin (ground) 10 g
  • Oil 50 ml
  • 2 tins of 244 g Red kidney beans (drained and rinsed)
  • Corn kernels (frozen) 200 g
  • Coriander (finely chopped) 20 g
  • Cheddar cheese (optional) 150 g
  • Mozzarella cheese (grated) 150 g
  • Coriander (roughly chopped) 10 g
  • 10 ea Tortilla wraps
  • 2 g Chilli (seeds removed and roughly chopped)
  1. Preparation:

    • Mix together chicken mince, Robertsons Veggie Seasoning, ground cumin and oil and fry chicken in a pan until cooked.
    • Add the sauce ingredients (kidney beans, chilli, frozen corn kernels, coriander and Knorr Tomato Pronto 500 g) to the cooked chicken and cook for 10 min. Then fill the folded tortillas with a spoonful of this chicken mixture.
    • Close the tortilla and spread some Knorr Tomato Pronto over the top, then sprinkle with the two cheeses and garnish with coriander. Once all 10 are made, put in the oven and bake for 5 – 10 min.
    • Remove from oven; seal the container, label and serve!
  2. Chef's Tip:

    • Replace the chicken with beef strips and add some sliced jalapeño for extra heat!