Chicken and Sweet Chilli Burrito Cups - Everyday Delicious Kitchen


Chicken and Sweet Chilli Burrito Cups

Chicken and Sweet Chilli Burrito Cups
Prep time
Total time
serves 6
A great alternative to burrito wraps

What you need

  • 1 tablespoon olive oil
  • 750g skinless chicken thigh fillets, thinly sliced
  • 1 onionfinely sliced
  • 1 red capsicum, thinly sliced
  • 125g block PHILADELPHIA 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
  • 6 soft burrito tortillas
  •  mixed lettuce leaves, to serve
  • 1/2 punnet cherry tomatoes, halved
  •  extra sweet chilli sauce, to drizzle

How to make it

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.

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 3 minutes, or until sauce has thickened.

Place some lettuce and tomato halves in each tortilla cup, top with some chicken mixture and drizzle with extra sweet chilli sauce. Serve immediately.