Chicken Burrito ‘Cake’

Interactive experience

Products and recipes

Serves 4

Recipe

Serves 4

Ingredients

• 2 packets of Old El Paso Burrito bowls
• 400g Tasman Butchers Chicken Tenderloins
• ¼ bunch thyme
• ½ bunch coriander
• ¼ pickled jalepeno peppers
• 3 lemons, juiced
• 60 mL olive oil
• Sea salt
• 1 tin of Old El Paso Mexican Black Beans
• 200g Perino Red Grape Tomatoes
• 1/4 head of lettuce
• 1 tin corn kernels
• 1 avocado

Method

1. Heat oil and fry the chicken in a pan for a few minutes until cooked through.
2. Mix the spice mix with the olive oil and lemon juice and base chicken with dressing.
3. Place the cooked rice on a large plate and top with black beans, corn and coriander
4. Dress with vinaigrette, garnish with jalapenos, avocado and tomato
5. Dress lettuce with old el paso packet sauce and add to the top of the plate
6. Layer chicken on top and drizzle the remaining vinaigrette and coriander to garnish