CHICKEN TOCINO BURRITO

Ingredients:

1 (250 g)	pack	PUREFOODS CHICKEN TOCINO
2	tbsp	cooking oil
1/4	cup	STAR MARGARINE GARLIC
2	tbsp	chopped red bell peppers
1/2	cup	green peas
2	cups	leftover cooked rice
1/4	tsp	iodized fine salt
1	pc	MAGNOLIA BROWN EGG, slightly beaten
4	pc	store bought flour tortillas

Procedure:

Pan-fry chicken tocino in oil. Remove from heat and slice into strips. Set aside. Drain oil from frying pan.
Using the same pan, melt margarine and sauté bell peppers and green peas.
Add rice and mix well. Season with salt. Add egg and mix well. Remove from heat.
Warm flour tortillas in a microwave oven on high setting for 1 minute or warm this on a frying pan for 1 minute per side over moderate heat.
Spoon half of the sliced chicken tocino in the middle portion of the flour tortilla. Place half of the rice mixture on top of the chicken. Secure filling by wrapping the tortilla, lumpia style. Wrap in aluminum foil or grease-proof paper. Do the same with the rest of the mixture.

Makes 3-4 servings.

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