ABOUT
THE DISH

– 2 tbsp. oil
– 500g chicken breast fillet, cut into strips
– Fish sauce to taste
– 1/2 cup S&W Kidney Beans, cooked
– 1 pack mechado sauce (80g)

STUFFING:
– 1 tbsp. oil
– 2 cups cooked rice
– 1 ½ tbsp. taco seasoning

– 12pcs. flour tortilla (6″)
– 200g shredded lettuce
– 1/3 cup sliced white onion
– 1 cup cheddar cheese, coarsely grated

1. Sauté chicken in oil for 3 minutes. Add fish sauce to taste, S&W Kidney Beans, and mechado sauce. Cook for 5 minutes while continuously stirring, until slightly dry. Set aside.
2. For the stuffing, sauté rice in oil for 2 minutes. Add taco seasoning. Cook while stirring for 5 minutes.
3. Heat flour tortillas in ungreased pan. Wrap a portion each of chicken mixture, rice mixture, lettuce, onion, and cheeses. Roll, then serve at once.