Brown Ground Beef with onion, bell pepper and garlic in large nonstick skillet over medium heat 8-10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Colour is not a reliable indicator of Ground Beef doneness.
Stir in water, tomato paste, brown sugar, vinegar, chilli powder and salt; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Add spinach, beans and carrots; continue simmering 3-4 minutes or until heated through.
Spoon filling evenly in a row across center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up.
500 g of skinless, boneless chicken breast halves – cut into thin strips
1 cup of thick and chunky salsa
1 tablespoon of honey
½ teaspoon of cayenne pepper
Eight flour tortillas
One bag of baby spinach leaves
Instructions
Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavours have blended, about 5 minutes. Step 3
Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch. Step 4
Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves. Step 5
Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
