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Loaded burrito cups
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Fun and simple Mexican lettuce cups using Uncle Ben's® Mexican Rice and Beans for a quick prep!
Ingredients:
  • 1 large corn cob, husk and silk removed
  • 1 small red onion, finely chopped
  • 500.00 ml chopped cooked chicken
  • 4 x 125g Uncle Ben’s® Mexican Rice and Beans Cups
  • 12 gem lettuce or iceberg leaves
  • 2 vine-ripened tomatoes, seeded, diced
  • 170g packet corn chips, roughly crushed
  • 1 avocado, roughly chopped
  • 82.50 ml plain Greek-style yoghurt
  • 65.63 gm lime juice
  • 62.50 ml firmly packed fresh coriander leaves, plus extra leaves to garnish
  • 1 long red chilli, roughly chopped
Instructions:
  • For the Creamy Avocado Dressing, add avocado, yogurt, lime juice, coriander, and chili to a small food processor. Season with salt and pepper, then blend until smooth. Transfer the dressing to a bowl and chill in the refrigerator until ready to use.
  • Preheat a chargrill pan over medium-high heat. Place the corn on the pan, brush with half of the oil, and cook for 8 to 10 minutes, turning occasionally, until tender and charred. Transfer the corn to a board.
  • In a large frying pan set over medium-high heat, heat the remaining oil. Saute the onion for 3 minutes until it starts to soften. Add garlic and cook for another minute. Then, add chicken and stir-cook for 3 to 4 minutes until heated through.
  • Cook the rice according to the instructions on the packaging until it's heated through. Combine the rice with the chicken mixture and season it with salt and pepper. Mix everything together well.
  • Slice off corn kernels from the cob in large chunks with a large knife. Fill lettuce cups with rice mixture and top with corn and tomato. Drizzle dressing over the top and finish with a sprinkle of corn chips and extra coriander leaves.

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