Want to upgrade your favorite burrito? Swap the classic tortilla for its fluffy Italian sister, the Piadina! And while we're on the subject of mixing cultures, fill it with a Mexican blend of chicken, beans, corn and avocado. You won't go wrong with this yummy affair when making a quick to‑go lunch or dinner when you want something seriously pumped up with ingredients you have 100% at home. 😋🌯
So, how about you give us a go and try this version? Don't forget to show off the results on Instagram tagging @vilgaincooking! 🤳🏻
Nutrition (1 serving)
- 733 kcal
- 78 g carbohydrates
- 31 g fats
- 41 g protein
Per 1 portion
- 1 piadina wrap
- 100 g ready-to-eat chicken breast
- 30 g ready-to-eat kidney beans
- 30 g sweetcorn
- 30 g cherry tomatoes
- garlic granules
- pizza seasoning mix
- ground paprika
- 3 tbsp tomato puree
- 1/2 avocado
- 20 g cheddar
- coriander
- lime juice
- olive oil spray
Instructions
-
Fry the R2E chicken breast in a little oil, add the beans, corn, finely chopped tomatoes, season to taste (we used dried garlic, pizza seasoning and red pepper), add the tomato puree, mix well and let it heat for a while.
-
Fill the Piadina with the mixture, add sliced avocado, grated cheddar, a few fresh coriander leaves, sprinkle with lime juice and roll up.
-
Fry the wrapped Piadina on both sides until golden brown and serve! 😋
