Tex-Mex Chicken Basket with Kiwifruit Salsa

4 round multigrain wraps
Filling: 1 tablespoon canola oil
1 medium onion, diced
500g skinned and boned chicken, cubed
1 teaspoon diced chilli
420g can tomatoes with chilli
400g can kidney beans, rinsed and drained
1 cup whole corn kernels
chopped coriander or parsley to garnish
4 cups cooked long grain rice
Kiwifruit Salsa: 3 kiwifruit, peeled and diced
1 teaspoon lemon juice
3 tablespoons finely chopped mint
salt and pepper to taste

Preheat the oven to 180°C. Meanwhile, warm the wraps through in the microwave for about 30 seconds, until pliable.

Press into non-stick metal moulds to make basket shapes. Bake for about 10 minutes, until crisp. Remove and cool on a wire rack.

Heat the oil in a non-stick frying pan. Add the onion, chicken and diced chilli. Sauté until the onion is limp. Add the tomatoes, beans and corn. Cover and simmer for about 10 minutes, until the chicken is cooked. Thicken, if preferred, with a little cornflour and water paste.

Place the rice in the base of each basket then top with the chicken mixture. Garnish with coriander or parsley. Serve with the combined salsa ingredients. Serves 4.


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