Ingredients
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2 x 250g pkts Uncle Ben’s Express Mexican Style Rice
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6 flour tortillas
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1/2 Roast Chicken, skin and bones removed, meat shredded
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40g baby spinach leaves
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1 large avocado, halved, stone removed, peeled, thinly sliced
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200g drained roasted capsicum, finely chopped
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1 shallot, trimmed, thinly sliced
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2 tablespoons chopped fresh coriander
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1 tablespoon fresh lime juice
Method
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1Heat the rice following packet directions.
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2Place the tortillas on a clean work surface. Divide the rice, chicken, spinach and avocado among the tortillas. Fold in the sides of each tortilla to enclose the filling and form a parcel.
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3Heat a large non-stick frying pan over medium heat. Cook half the parcels for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with the remaining parcels.
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4Combine the capsicum, shallot, coriander and lime juice in a bowl. Spoon over the chimichangas.
Source: taste.com.au
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