CHICKEN LIVER BURRITOS

Serves 6

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 45 minutes

canola oil, for frying

Woolworths free-range chicken livers 1 x 250 g tub garlic 1 t minced chilli 1 t chopped

Woolworths fresh free-range liquid chicken stock 1 cup

Woolworths tomato-and-jalapeño relish 1T sea salt and freshly ground black pepper, to taste smoked Spanish paprika 1t Woolworths Heat & Eat Golden Medley 1 x 250 g bag

Woolworths tortilla wraps 6 sour cream ½ cup

Woolworths sriracha tangy mayonnaise 6T red onion 1, thinly sliced sweet yellow pepper

1, seeded and thinly sliced baby spinach 1 cup fresh coriander ½ cup, chopped

Make sure your veggies are sliced and ready before you start. 2 Heat a pan over the highest heat possible. Once hot, add about 3 T canola oil. 3 Add the livers, garlic and chilli to the pan and brown the livers well. Add the chicken stock, but only when the livers are a deep, dark brown colour. Simmer over a high heat until the stock has reduced to a thick sauce, about 15–25 minutes. Add the tomato relish and stir gently. Season with the salt, pepper and paprika, then remove from the heat. 4 Heat the Golden Medley in the microwave for 90 seconds. Heat the tortilla wraps for a few seconds, they should still be soft and pliable. Brush the wraps with a bit of the sour cream, then add a bit of each remaining ingredient to each wrap. 5 Wrap and fold each burrito, then stick a toothpick through each one to maintain its shape.

You could wrap each one in wax paper and foil if you’ll be serving them later or on another day.

WINE: Strandveld Sauvignon Blanc 2020