Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5236 / 1251
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Finely chop or grate the zucchini. Rinse and drain the kidneybeans.
2 Fry filling
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chickenmince and fry for 3 min. Add the onion, zucchini and garlic. Fry for 5 min further.
Add the tacoseasoning(spicy!), smokedpaprika and tomatopaste. Stir well. Add the measuredwater, 0.5/1/1 stockcube, sugar and drained kidneybeans. Simmer for 5 min. Season with salt and pepper to taste.
Fill the tortillawraps with the chicken and bean mixture. Roll them tightly and place them in an ovenproof dish, seam-side down. Top with the tomatosalsa(spicy!) and sprinkle with both grated cheddarcheeses. Bake for 15 min until the cheese is golden and melted.
Tip!Feel like indulging? Add a splash of cream to the filling and top with additional cheese. Serve with guacamole and sour cream.
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