Crust: Cut the chicken into thin strips, dust with the seasoning. Heat oil in a saute pan. Quickly cook the chicken and bacon 3-4 mins until golden brown, remove and cool. Lightly blanch the asparagus in boiling salted water for 2-3 mins. Remove and refresh under cold running water. Meanwhile, place 8 tortillas over lightly oiled ovenproof cups or pudding bowls. Place into a 180 C oven. When warmed, mould over the bowls. Bake until golden and crisp. Cool and place the burrito baskets onto a serving platter. Add the salad leaves, corn, bacon, chicken and asparagus. Drizzle with the ETA dressing and serve immediately.
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|Serving Size: 1 Serving (712g)|
|Recipe Makes: 4|
|Calories from Fat: 407 (38%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 379.4mg||117 %|
|Sodium 1274.2mg||44 %|
|Potassium 1417.7mg||37 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 37.1g|
|Protein 118.3g||169 %|
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Calories per serving: 1072
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