Ingredients
Corned Chicken Mixture:
| 1 tablespoon | cooking oil |
| 1/2 cup | chopped onion |
| 1/4 cup | chopped celery |
| 3 -150 grams | Argentina Corned Chicken |
| 2 teaspoons | Chili powder or taco seasoning |
| 2 teaspoons | cumin |
| 2 teaspoons | dried oregano, crumbled |
| 2 teaspoons | paprika |
| 1/2 teaspoon | red pepper flakes |
| 1 cup | Hunt’s Tomato Sauce |
| 1/4 teaspoon | salt or according to taste |
Rice Mixture:
| 2 tablespoons | vegetable oil |
| 1 cup | chopped onion |
| 3/4 cup | canned diced tomatoes |
| 1/2 teaspoon | salt |
| 4 cups | cooked long grain rice |
| 8 large | flour tortillas |
Procedure
Corned Chicken Mixture: heat oil in a pan. Sauté onions, celery and Argentina Corned Chicken. Add chilli powder, cumin, oregano, paprika, pepper flakes and tomato sauce. Cook for about 5 minutes or until flavours are well blended. Adjust taste with salt. Remove from heat and set aside.
Rice Mixture: In another pan, heat oil and sauté onions until soft. Add crushed tomatoes and season with salt. Stid in rice and cook until rice is heated through.
To assemble, place about 1/2 cup of rice mixture on flour tortilla. Add about 2 to 3 tablespoonful of corned chicken mixture. Tuck sides and rll to seal.
Wrap with aluminium foil. Warm in a toaster oven for about 5 minutes before serving.
Makes 8 servings.
