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Chicken burrito with kidney beans and corn
Burritos with red pepper, chicken, kidney beans, corn, avocado and cheddar.
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Ingredients
Directions
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Halve the bell pepper, remove the stalk and seedlings and cut the flesh into thin strips.
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Cut the chicken fillet into strips and sprinkle with the lepepper.
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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.
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Spoon halfway. Meanwhile let the kidney beans and maize drain and heat them last minute.
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Meanwhile, cut the avocado in half. Remove the kernel and scoop out the peel with a spoon.
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Cut the avocado into strips. Grate the cheddar.
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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.
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Sprinkle with the cheese. Fold the sides over the filling and roll up to packages. Grill for 3 minutes in the grill pan.
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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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