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Tex-Mex chicken basket with kiwifruit salsa

Name: Tex-Mex chicken basket with kiwifruit salsa
Cook time: 10 min
Total time: 10 min
Yield: 4
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; 3 Kiwifruit, peeled and diced (Main); 3 Tbsp Fresh mint, chopped; 1 tsp Lemon juice

10 min

for 4 people

Jan Bilton

Food writer and cookbook author.

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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

3	Kiwifruit, peeled and diced (Main)
3 Tbsp	Fresh mint, chopped
1 tsp	Lemon juice

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.