Hearty mexican burrito
4
Easy
10 minutes
15 minutes
Turn a simple weeknight dinner into a cheesy feast with a flavour-packed Mexican-style burrito and an easy four-ingredient three-cheese dip. Creamy, melty and made for dunking, the dip adds an extra layer of richness to every bite for a comforting meal that comes together with very little fuss.
Ingredients
Method
- 500 g Woolworths Frozen Savoury Rice
- 2-3 T Woolworths Onion Chilli Crunch
- 18 -pack Woolworths Frozen Crunchy Nacho Chicken Breast Strips
- 4 T Woolworths Mild Salsa
- 4 x 90 g Woolworths Stoneground Flour Burritos 3-cheese Sauce
- 380 g Nestlé Ideal Unsweetened Evaporated Milk
- 175 g Woolworths Chilli Popper Cream Cheese
- 100 g mozzarella
- 100 g Woolworths Royal Ashton
Method
Ingredients
1. Heat rice according to package instructions. Once cooked, add and toss through chilli crunch.
2. Cook nacho chicken breast strips according to package instructions.
3. For the 3-cheese dip: heat evaporated milk in a small saucepan and add cream cheese, mozzarella and royal Ashton. Stir to combine and set aside.
4. Fill wraps with rice, nacho chicken strips and 1 T salsa to each, roll to form a burrito and serve with prepared cheese sauce.
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