-
- Prep
- 15 mins
-
- Total
- 25 mins
-
- Serving
- Serves 2
Ingredients
| 2 tortillas |
| 1 ½ cup torn BBQ chicken |
| 1 ½ cup cooked rice |
| 1 cup Devondale 3 cheese blends |
| 1 avocado |
| 1 cup mint leaves |
| ½ cup corn kernels |
| ½ cup black beans |
| ½ cup diced tomatoes |
| ½ cup capsicum strips |
| 50 gm Devondale Dairy Soft Butter |
| 1 lime cut into wedges |
| 1 TBSP sesame seeds |
Directions
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Step One
Preheat the oven to 200
On a tray with a wire rack, place 2 old heat resistant coffee mugs upside down. Cover the tortillas with dairy soft butter all over both sides then place over the mugs to create two upside down tortilla bowls
To hold the tortilla in place whilst it cooks, roll up some foil in a long ribbon shape and place around the base to keep the tortilla in place whilst it cooks
