Chargrilled Chicken, Asparagus And Bacon In A Burrito Bas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cajun | Jude3 | 4 | Servings |
INGREDIENTS
| 3 | Tegel skinless boneless | |
| chicken breast | ||
| fillets | ||
| 1 | T | Gregg's Cajun seasoning |
| 2 | T | First Choice olive oil |
| 200 | g | Huttons bacon, cut into |
| strips | ||
| 1 | 420 gram can Wattie's corn | |
| well drained | ||
| 1 | Fresh asparagus | |
| 1 | Old El Paso flour tortillas | |
| 2 | c | Fresh salad leaves |
| ETA gourmet ranch dressing |
INSTRUCTIONS
Crust Cut the chicken into thin strips, dust with the seasoning. Heat oil in a saut pan. Quickly cook the chicken and bacon 3-4 mins until golden brown, remove and cool. Lightly blanch the asparagus in boiling salted water for 2-3 mins. Remove and refresh under cold running water. Meanwhile, place 8 tortillas over lightly oiled ovenproof cups or pudding bowls. Place into a 180 C oven. When warmed, mould over the bowls. Bake until golden and crisp. Cool and place the burrito baskets onto a serving platter. Add the salad leaves, corn, bacon, chicken and asparagus. Drizzle with the ETA dressing and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 151mg
Sodium: 273.8mg
Potassium: 873.2mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 50.1g