Makes 6

You’ll need:

• 1 SG Chicken & Mushroom Ragout Take Home Soup Pack
• 6 pieces tortilla skins (~6 inches each)
• 1 big tomato sliced
• 120g iceberg lettuce shredded
• Saucy dip using SG chicken soup
• 100ml of soup only
• 100g mayonnaise
• 50g cheddar cheese
• 30g nacho cheese (optional)

Directions:

1. Heat up the SG Chicken & Mushroom Ragout soup till bubbling, and separate the ingredients from the soup.
2. Heat up the burrito skins in a pan if desired.
3. Lay the burrito skin on a plate and place the ingredients from the soup on it, followed by the shredded lettuce and sliced tomatoes.
4. Drizzle with the SG saucy dip and nacho cheese (optional) on the filling and wrap up the burrito, securing it with a toothpick.
5. Plate the burritos with the heated soup as a dip. Bite in!