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