Slow cooked Mexican spiced chicken pulled and mixed with black beans, red capsicums, corn and rice wrapped in flour tortillas, topped with salsa and cheese. Served with slaw and mayo.
Free range chicken, smoked paprika, cumin, coriander, olive oil, garlic, black beans, rice, tomatoes, tortilla, cheese, red onions, spring onions, corn capsicum, sour cream, avocado, tomato polpa, sugar, white vinegar, cabbage, carrot, egg, garlic, mustard
Preheat oven to 180°C degrees. Remove burritos from dish and pop on an oven tray. Heat for 10 to 15 minutes until cheese is golden and the inside of the burritos are hot. Remove slaw from container and toss in mayo dressing and serve
Remove lid, pop on a plate and heat for 5 minutes each until hot.
Remove slaw from container, toss in mayo dressing and serve.