Serves 4

Spice up your lunch with our delicious low FODMAP chicken burrito! This one also makes for an easy low FODMAP breakfast or dinner option too. Packed full of flavour using a Mexican and Cajun blend, this recipe will not disappoint!
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Author: Kelsey Paterson, Monash FODMAP trained Dietitian

Prep time: 10 min
Cook time: 20 min

• 2 Tbsp garlic infused olive oil or regular olive oil 
• 2 Tbsp Na’cho Problem Spice mix 
• 2 tsp For Every O’Cajun Seasoning 
• 200g canned tomatoes
• 2 Tbsp tomato paste 
• 300g chicken breast 
• 1 green capsicum, diced
• 1 carrot, grated 
• ½ cup corn kernels (frozen, fresh or canned) 
• 4 x gluten free tortillas
• 1 cup baby spinach
• 1 x tomato, diced 
• ½ avocado, sliced 
• ½ cup green tips of spring onion, finely sliced 
• ¾ cup edam or tasty cheese, grated 
• 1 bunch of fresh parsley or coriander
• Sour cream, to serve (optional)

1. In a pan, add oil or butter along with the Mexican spice mix and Cajun seasoning. Fry off spices until fragrant. 
2. Stir in the tomatoes and tomato paste and bring to a simmer. Add chicken breast whole.
3. Simmer for 10 min, rotate chicken breast to cook on both sides. If needed, add a splash of water to keep the mixture from sticking to the pan.
4. Remove chicken breast from pan and take the mixture off the heat. Let the chicken cool a little before shredding with two forks. 
5. Add chicken back to mixture and return to heat. Add the capsicum, carrot and corn kernels to mixture and cook for a further 5 minutes or until the chicken is thoroughly cooked through and the vegetables have softened. 
6. To assemble the burrito, add the chicken mixture, spinach, diced tomato, avocado, spring onion, chopped herbs and grated cheese to the tortilla. Be careful not to overfill the burrito as it will then become challenging to roll up. To fold the tortilla, fold in both long ends before rolling into a burrito. 
7. Serve with a dollop of sour cream if desired.