Online Personal Trainer Lunch Recipes - Chicken & Sweetcorn Burritos
Serves: 4
Shopping & Ingredients List:
225g Chicken Breast Strips*
125g Sweetcorn Kernels
100g tin Pinto Beans, rinsed
100g Ready-to-Eat Quinoa
2 tsp Hot Chilli Sauce
1 Lime, juice only
100g Light Soft Garlic & Herb Cheese
100g White Cabbage, shredded
4 Wholemeal Tortillas*
1 tbsp Olive Oil
20g Coriander Leaves
Pepper to own taste
* Halal & Kosher if meat appropriately sourced
*use gluten-free if required
Method
1. Heat the olive oil in a large non-stick frying pan over a high heat. Add the chicken & stir fry for 2 minutes or until golden. Stir in the sweetcorn & beans & cook until corn is slightly browned.
2. Add the quinoa, chilli sauce, lime juice, soft cheese, cabbage & season with pepper. Cook over a high heat for a few minutes until cheese has melted.
3. Divide the mixture between the tortillas, roll-up & serve immediately.
Macro info per serving
Protein
22.1g
Carbs
39.2g
Fat
12.6g
Energy
296Kcal