Five Bean Chicken Burrito Bowl

Summer Fresh Products Used in this Recipe:


  • 227g Summer Fresh Avocado Hummus
  • 115g Summer Fresh Five Bean Snack’n Go Salad 
  • 1 cup frozen corn
  • 1 small, onion, thinly sliced.
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne pepper
  • sea salt
  • 200g cooked roast chicken, shredded
  • 1 cucumber, finely diced
  • 1 red pepper, finely diced
  • 1 cup coriander leaves, roughly chopped
  • juice of 1 lime
  • 2 cups iceberg lettuce, shredded
  • 1/2 cup grated cheddar cheddar cheese
  • Lime wedges, to serve

1. Cook corn as per instructions on the package

2. Heat oil in a medium frying pan. Add onion. Cook for 5 minutes until softened. Add garlic, spices and salt and cook for 2 minutes or until fragrant. Stir through chicken. Cook for 5 minutes or until heated through.

3. Meanwhile, combine cucumber, pepper and corn in one bowl and avocado, coriander and lime juice in another.

4. Divide lettuce between a bowl. Divide chicken, salad mix and Summer Fresh Avocado Hummus, top with Summer Fresh Five Bean Snack’n Go Salad. Sprinkle with cheese and serve with lime wedges.