Chicken Burritos

2 teaspoons

flour

1/2 teaspoon

mild paprika

1/2 teaspoon

dried oregano leaves

1/2 teaspoon

dried basil leaves

200g

skinless chicken breast fillet, cut into thin strips

olive oil spray

1/4 cup

salt reduced chicken stock

1/2

red capsicum, cut into thin strips

1/2

yellow capsicum, cut into thin strips

15cm tortillas

butter lettuce leaves

KRAFT LIVEACTIVE Cheese Slices, halved diagonally

1/4 cup

97% fat free tomato salsa

COMBINE the flour, paprika and herbs. Add the chicken and toss to coat. Spray a non stick frypan with oil and cook chicken strips until golden. Add stock and capsicum to the pan and simmer for 3-4 minutes, until thickened.
HEAT tortillas to pack directions. Place lettuce and cheese slices down the centre of each, top with chicken mixture and salsa. Fold up from the bottom, then roll to enclose the filling. Serve immediately.

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