Burrito Kit

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  • 4-6
  • 10 min
  • 12 min

Ingredients

  • 2 corncobs, husk and silk removed
  • 1 small red capsicum, sliced into strips
  • ½ red onion, finely chopped
  • 2 green chillies, seeds removed, finely chopped (optional)
  • 2 tbs chopped fresh coriander
  • olive oil
  • 500g lamb backstraps, sliced into strips
  • 8 butter lettuce leaves 

Instructions

 

1. Place corn in simmering water and cook for 3 to 4 minutes or until cooked. Once cooled, remove the kernals with a knife cutting down the length of the corn.

2. In a bowl, combine corn, capsicum, onion, chilli, and coriander. Sprinkle lamb with 4 tsp Mission Seasoning. Heat the oil in a non-stick frying pan over medium to high heat. Add half the lamb and cook for 1 to 2 minutes or until cooked to your liking. Repeat with the remaining lamb.

3. Heat tortilla 20 seconds each side, in dry fry pan on medium heat. Top with lettuce, lamb, Mission Salsa and corn mixture. Roll up to enclose the filling and serve.

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Burrito Kit Preparation Time: 10 min Total time: 10 min Serves 4-6 Ingredients: 2 corncobs, husk and silk removed 1 small red capsicum, sliced into strips ½ red onion, finely chopped 2 green chillies, seeds removed, finely chopped (optional) 2 tbs chopped fresh coriander olive oil 500g lamb backstraps, sliced into strips 8 butter lettuce leaves  Instructions:

 

1. Place corn in simmering water and cook for 3 to 4 minutes or until cooked. Once cooled, remove the kernals with a knife cutting down the length of the corn.

2. In a bowl, combine corn, capsicum, onion, chilli, and coriander. Sprinkle lamb with 4 tsp Mission Seasoning. Heat the oil in a non-stick frying pan over medium to high heat. Add half the lamb and cook for 1 to 2 minutes or until cooked to your liking. Repeat with the remaining lamb.

3. Heat tortilla 20 seconds each side, in dry fry pan on medium heat. Top with lettuce, lamb, Mission Salsa and corn mixture. Roll up to enclose the filling and serve.
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