Ingredients
4 | Flat bread wraps, round, multigrain (Main) |
1 Tbsp | Canola oil |
1 | Onion, diced |
500 g | Chicken |
420 g | Canned tomatoes, with chilli |
1 tsp | Chilli, diced |
1 can | Red kidney beans, rinsed and drained |
1 cup | Corn kernels |
1 bunch | Coriander, or parsley |
4 cups | Long grain rice, cooked |
Salsa
3 | Kiwifruit, peeled and diced (Main) |
3 Tbsp | Fresh mint, chopped |
1 tsp | Lemon juice |
Directions
- Preheat oven to 180C. Meanwhile, warm wraps in the microwave for about 30 seconds, until pliable.
- Press into non-stick metal moulds to make baskets. Bake for about 10 minutes, until crisp. Remove and cool on a wire rack.
- Heat oil in a non-stick frying pan. Add onion, chicken and diced chilli.
- Saute until onion is limp. Add tomatoes, beans and corn. Cover and simmer for about 10 minutes, until chicken is cooked. Thicken, if preferred, with a little cornflour and water paste. Season with salt and pepper.
- Place rice in the base of each basket then top with the chicken mixture. Garnish with coriander or parsley. Serve with the combined salsa ingredients.