Instructions: 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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