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No-Fuss Fridays: Tom Yum Burritos

No-Fuss Fridays: Tom Yum Burritos Can you believe it's time for your next NO-FUSS FRIDAY recipe already? This week, we're showcasing an ingenious way of using the Thai Tom Yum spice paste to add a flavour twist to the classic burrito!

You're going to love the fresh zesty flavours in this one!

Tom Yum Burritos made with Asian Home Gourmet Thai Tom Yum spice paste
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TOM YUM BURRITOS

Preparation: 15 minutes
Cooking: 15 minutes
Serves: 8 - 10


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Thai Tom Yum Soup
300 g chicken fillet, cut into bite-sized pieces
200 g button mushroom, thinly sliced
150 g red capsicum, cut into bite-sized pieces
100 g frozen mixed vegetables, thawed before use
1 medium-sized (80 g) onion, coarsely chopped
½ iceberg lettuce, shredded
2 TBsp (20 g) butter
1 ½ TBsp cream
10 pcs 6" tortilla wrap

 Cooking method:

1.       Heat butter in a non-stick saucepan on medium heat. Add onion, stir-fry for 2 minutes or until soft.

2.       Add chicken, mushroom, capsicum, vegetables and Spice Paste, stir-fry for 10 minutes or until fairly dry. Turn off heat and stir in cream.

3.       Place tortilla wrap on bench top. Sprinkle lettuce over tortilla. Spoon cooked mixture onto tortilla and fold over to enclose. Repeat with the remaining tortilla wraps.

4.       Pre-heat oven at 180°C (350°F) and bake for 5 minutes on both sides or until brown.


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