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Tex mex chicken burgers (for two)

Tex mex chicken burgers (for two)

tex-mex-chicken-burgers

2 serves

15 m

10 m

See recipe for serves 4 here


Ingredients

  • 250 g chicken breast fillet
  • 2 tablespoon Heart Foundation Mexican spice blend
  • 1 tablespoon olive oil
  • ¼ cup drained, canned no added salt black beans
  • ½ roma tomato, cut into 1 cm pieces
  • ¼ small red onion, thinly sliced
  • ¼ cup chopped fresh coriander
  • 1 tablespoon tomato salsa
  • 2 wholegrain bread rolls
  • ½ avocado, sliced
  • 2 butter lettuce leaves

Method

Step 1

Cut chicken fillets in half through the side to make 2 thin steaks in total. Combine spice blend and oil in a large shallow dish. Add chicken steaks and turn to coat evenly with spice mixture.

Step 2

Heat a large non-stick frying pan over a medium-high heat. Add chicken. Cook for about 3 minutes on each side or until evenly browned and cooked through.

Step 3

Meanwhile, combine beans, tomato, onion, coriander and salsa in a small bowl.

Step 4

Split rolls in half and toast lightly.

Step 5

To serve, place lettuce over base of rolls, then top with chicken, bean mix, avocado and roll tops.

Tips

  • For a shortcut, replace chicken breast fillets with 2 uncrumbed chicken breast schnitzel steaks, available from supermarkets and specialty chicken shops.
  • Use medium wholegrain wraps instead of wholemeal rolls, if preferred. Check labels and choose the brand lowest in sodium.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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