Chicken and Sweet Chilli Burrito Cups

Chicken and Sweet Chilli Burrito Cups
15 Mins
Prep time
35 Mins
Cooking time
Serves 6

What you need

  • 1 tablespoon olive oil
  • 750g skinless chicken thigh fillets, thinly sliced
  • 1 onion finely sliced
  • 1 red capsicum, thinly sliced
  • 6 soft burrito tortillas
  • 125g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1/2 cup water
  • 1/4 cup sweet chilli sauce
  • 1/4 cup tomato paste
  • 1/4 cup chopped Italian parsley
  • mixed lettuce leaves, to serve
  • 1/2 punnet cherry tomatoes, halved
  • extra sweet chilli sauce, to drizzle

How to make it

  1. HEAT oil in a large non-stick frying pan. Add chicken and cook over medium-high heat for 8 minutes or until browned. Add onion and capsicum and cook for a further 5 minutes, until softened.
  2. WARM tortillas according to packet directions. Drape each tortilla over an upturned greased ramekin, or similar, and bake at 180°C for 5-8 minutes. Meanwhile, whisk together the PHILLY, water, sweet chilli sauce and tomato paste until smooth. Add to the pan along with the parsley and simmer for 3 minutes, or until sauce has thickened.
  3. PLACE some lettuce and tomato halves in each tortilla cup, top with some chicken mixture and drizzle with extra sweet chilli sauce. Serve immediately.