CHICKEN & BEAN BASKET
1 Farrah’s Fire Roasted Pepper Wrap
1 cup rice (cooked)
1 small chicken breast
1 cup chilli beans/black pinto beans
½ can chopped tomatoes
½ tsp paprika
½ tsp ground cumin
1/3 tsp ground coriander
Preheat oven to 180°C.
Lay the wrap on a chopping board and prick all over with a sharp knife (this helps the hot air escape the wrap when it’s cooking in the tin). Push the wrap into a Tortilla Wrap Bake Tin, making sure it’s centred.
Bake in the oven for 5-8 minutes or until the basket becomes slightly golden.
Remove from the oven and allow to cool on a wire rack - it will get crispy as it cools.
Slice the chicken breast and coat in the spices. Fry on medium heat until golden.
Turn down the heat and add the canned tomatoes and beans. Simmer for 5-10 minutes until the chicken is cooked through and the beans are heated.
Place the cooked rice in the baked basket. Layer on top the chicken & bean mixture, slices of avocado and fresh tomato salsa, and a dollop of sour cream. Sprinkle with coriander leaves.
Serve with lime wedges and hot sauce (if desired!) – enjoy!