- 1 tbsp vegetable oil
- 1 onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp chipotle paste
- 250g cooked chicken, chopped into small chunks
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 x 250g pack ready-cooked rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 400g can red kidney beans
Native to the Americas, kidney beans are so called because of their shape and come in very…
- 1 lime, juiced
The same shape, but smaller than…
- small bunch coriander, chopped
- 1 ripe avocado, chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 6 large wraps
- 6 tbsp tomato salsa
- 100g grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 6 tbsp soured cream (optional)
Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don’t overfill the wraps or they will be difficult to close.
With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.
Chipotle substituteIf you don’t have chipotle paste, mix together 1 tbsp tomato purée, 1 tbsp water, ½ tsp smoked paprika and a pinch chilli flakes.
How to wrap a burritoIf you're having trouble keeping the burritos closed or you're transporting them, use a square of foil underneath each wrap as you're folding it around the filling. Roll tightly, then twist and scrunch the ends. When you're ready to eat, just tear away a strip of foil at one end to keep the filling from falling out of the other.