| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
Jude3 |
4 |
servings |
INGREDIENTS
| 3 |
|
Tegel skinless boneless chicken breast |
|
|
; fillets |
| 1 |
tb |
Gregg's Cajun seasoning |
| 2 |
tb |
First Choice olive oil |
| 200 |
g |
Huttons bacon; cut into strips |
| 1 |
|
420 gram can Wattie's corn; well drained |
| 1 |
bn |
Fresh asparagus |
| 1 |
pk |
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.
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