Chicken burrito with kidney beans and corn

Name: chicken burrito with kidney beans and corn
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Red pepper; 180 g chicken fillet; 1 el lepper; 2 el peanut oil; 60 g red kidney beans; 70 g crispy corn; 1 ready to eat avocado; 80 g cheddar to piece; 4 tortilla wrap (Ø 20 cm)

Burritos with red pepper, chicken, kidney beans, corn, avocado and cheddar.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Halve the bell pepper, remove the stalk and seedlings and cut the flesh into thin strips.
Cut the chicken fillet into strips and sprinkle with the lepepper.
Heat the oil in a frying pan and fry the chicken over a high heat for 3 minutes. Add the peppers and cook for 10 minutes on medium heat.
Spoon halfway. Meanwhile let the kidney beans and maize drain and heat them last minute.
Meanwhile, cut the avocado in half. Remove the kernel and scoop out the peel with a spoon.
Cut the avocado into strips. Grate the cheddar.
Heat the grill pan without oil or butter. Meanwhile, sprinkle the middle of the wraps with the avocado and scoop the chicken-bean mixture on top.
Sprinkle with the cheese. Fold the sides over the filling and roll up to packages. Grill for 3 minutes in the grill pan.
Turn halfway. Halve the wraps and distribute them over the plates.

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Nutrition

955Calories

Sodium35% DV840mg

Fat91% DV59g

Protein86% DV43g

Carbs19% DV57g

Fiber48% DV12g

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