Finger Food Ideas: Dineamic Mexican Tartlets
500g Dineamic Chicken Burrito Mix
3 round soft tortilla wraps
6cm pastry cutter
1 x lemon
Sour cream (low fat)
Heat oven 180⁰ C
Cut round disks out of you tortillas base with round cutter.
Spray mini muffin tray and place disks inside gently pressing to form cup, bake in oven for 10 minutes.
Heat the Dineamic chicken burrito pouch in simmering water for 10 min.
Peel avocado place in bowl and season with salt & pepper, squeeze lemon juice and mash to a smooth texture.
Once you tortilla shells have baked, remove from mould and spoon in warm chicken burrito in the centre of the shell and top with avocado paste and small dollop of sour cream.