Ingredients
1 cup spiral pasta
1 sweet potato
cut into 2cm cubes
3 tomatoes
diced
2 Lebanese cucumbers
diced
400g pineapple pieces in natural juice
drained and diced
freshly ground black pepper
olive or canola oil spray
500g chicken tenderloins or skinless chicken fillets
sliced
1 onion
finely chopped
1 red capsicum
deseeded and cut into small strips
60g unsalted cashew nuts
1 lemon
juice of
12 enchilada tortillas
1 iceberg lettuce
200g mexican salsa
175g Natural Style Yoghurt
no fat set yogurt
fresh coriander leaves
4 large burrito flour tortillas
Equipment
- 1 wok
- 1 microwave
Instructions
- Cook pasta according to packet instructions (omit for Low Fuel).
- Cook sweet potato in microwave for 5 minutes on HIGH or until soft.
- Combine tomatoes, cucumbers and pineapple in a small bowl to make a salsa. Season with pepper and set aside.
- Spray a non-stick wok with oil and stirfry chicken in batches over medium-high heat until browned. Set aside.
- Add onion to wok and cook until soft. Add capsicum, cashews, pasta, chicken and sweet potato, and stirfry until chicken is tender.
- Season with lemon juice and pepper.
- Meanwhile, heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible. To assemble, place 2 tortillas on a plate, overlapping in centre.
- Cover with lettuce leaves, then spoonfuls of stirfry mix and homemade salsa. Top with a dollop each of Mexican salsa and yoghurt and sprinkle with coriander.
