Countries › Mexico › Chicken burrito

Chicken burrito

Use chicken in these easy to make wraps, filled with spiced Mexican-style rice, os use ham, beef, pork or vegetables

30 min

Prep

30 min

Cook

4

Serves

878 kcal

Calories

40g

Protein

108g

Carbs

28g

Fat

Ingredients

Other

vegetable oil1 tbsp

red or white onion or 4 spring onions, chopped1 pieces

400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)1 pieces

200g leftover chicken chopped into small chunks1 pieces

x 250g packs ready-cooked lime & coriander rice2 pieces

400g can red kidney beans in chilli sauce1 pieces

large wraps6 pieces

avocado chopped1 pieces

100g grated cheddar1 pieces

egg beaten1 pieces

soured cream to serve (optional)1 pieces

Method

Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.

Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you’ll need to use it again).

Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.

Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.