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Chicken Tocino Burrito

Ingredients

1 (250 grams) pack PUREFOODS CHICKEN TOCINO
2 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1/4 cup STAR MARGARINE GARLIC
2 tbsp chopped red bell peppers
1/2 cup green peas
2 cups cooked leftover rice
1/4 tsp iodized fine salt
1 pc MAGNOLIA BROWN EGG, slightly beaten
4 pc flour tortillas

Procedure:

  1.  Pan-fry chicken tocino in oil. Remove from heat and slice into strips. Set aside. Drain oil from frying pan.
  2. Using the same pan, melt margarine and sauté bell peppers and green peas.
  3.  Add rice and mix well. Season with salt. Add egg and mix well. Remove from heat.
  4. Warm flour tortilla 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.
  5.  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.