Creamy Mexican Chicken Burritos

Ingredients

• 1 tbsp Oil
• 1 Onion, chopped (150g)
• 2 clove Garlic, crushed
• 1.5 tbsp Cornflour
• 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml
• 2 tbsp MAGGI Chilli Sauce
• 2 cup Cooked chicken, chopped (300g)
• 8 Wholemeal flour tortillas - 19cm
• 0 Lettuce, shredded to serve
• 0 Tomato, diced to serve
• 0 Avocado, sliced to serve

Instructions

1. 1

   Heat oil in a medium frying pan over medium heat; add onion and garlic, cook 2 minutes or until soft.

2. 2

   Blend cornflour with 1 tablespoon of NESTLÉ CARNATION Light & Creamy Evaporated Milk; add to pan with remaining milk, MAGGI Chilli Sauce and chicken; bring to boil stirring, simmer 3 minutes or until thick and creamy and heated through.

3. 3

   Divide chicken filling between tortillas and top with lettuce, tomato and avocado.