Mexican Burrito Bowls | SAFEHandsHFR

Chicken Fajita Lettuce Wraps

A spicy lunch that is full of colour, taste and most importantly - nutritious!

Calories: 261

Carbohydrates: 13.2g

Protein: 37.1g

Fat: 5.6g

High In:

1. Protein - protein helps you feel fuller for longer and in turn helps to curb your appetite and help control your body weight. It also helps with muscle recovery, and it can help reduce anxiety due to its role in synthesising dopamine and seratonin.

2. Vitamin C helps to boost immunity, improve heart health and is a brilliant antioxidant.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 3-4

Ingredients

The main dish:

400g red kidney beans

180g tinned sweetcorn

1 red onion

1 hass avocado

50g chorizo ring

2 good size chicken breasts (roughly 150g)

150g king prawns

10 mixed colour tomatoes

1 tbsp fresh red chilli

Juice of 1 lime

1 bag microwave wholegrain rice

Mexican dressing

1 tbsp mild chilli powder

grated zest of 1 lime

1/2 tsp onion powder

1 tsp garlic salt

1 tsp smoked paprika

1.5 tsp ground cumin

1/2 tsp red chilli flakes

1/2 tsp dried oregano

1 tsp black pepper

How to make it:

For the fajitas:

1. Heat the oven to 180 degrees.

2. Prepare the Mexican seasoning in a bowl

3. Place the chicken breasts in an oven proof dish, coat with half of the Mexican seasoning and cover the dish with silver foil before placing it in the oven for 35-40 minutes.

4. After 20 minutes, drain the kidney beans and sweetcorn before emptying the tin into the frying pan with the diced onion, fresh red chilli and the chorizo. Cook on a gentle heat for 5-10 minutes

5. Add the king prawns and cook for a further 5 minutes.

6. Place the rice in the microwave following the packet instructions

7. Juice the lime and add to the frying pan for the last 2 minutes.

8. Whilst the dinner is finishing off, slice the avocado and tomatoes ready for serving, and shred the chicken.

9. Split the mixture into 4 medium sized lunch boxes, allow to cool and refrigerate.