​From the international section of the 2015 Edmonds Cookery Book.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 30 mins Servings: 4
  • 6 cooked flour tortillas

    450g can refried beans

    2 small avocados, sliced

    2 cups lettuce, shredded

    2 chicken breasts,cooked

    250g pot sour cream

    Tomato Salsa


    2 Tbsps lemon or lime juice

    ¼ tsp salt

    ½ tsp ground cumin

    ¼ cup oil

  • ​1. Place all the dressing ingredients in a screw-top jar. Shake vigorously to combine.

  • 2. Warm tortillas in the oven or microwave. 

  • 3. Heat the refried beans in a saucepan then spread a little onto each tortilla. Top with avocado slices, lettuce, slices of chicken and sour cream. 

  • 4. Sprinkle with the dressing and serve with Tomato Salsa

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