Weeknight BUDGET DINNERS
Monday
CREAMY CHICKEN & CORN BURRITOS
SERVES 4 PREP & COOK 35 MINUTES
1 ¼ cups coriander leaves
310g can corn kernels, drained, rinsed
3 cups shredded cooked chicken
2 cups coarsely grated cheddar
1 cup light sour cream
1 garlic clove, crushed
½ tsp cayenne pepper
8 x 20cm flour tortillas
2 limes, cut in half or wedges
1 Preheat oven to 220°C. Oil a large ovenproof dish.
Coarsely chop ¼ cup of the coriander. Combine corn, chopped
