• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.

  • STEP 4

    Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.

  • STEP 5

    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.

  • STEP 6

    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.


If you don’t have chipotle paste, mix together 1 tbsp tomato purée, 1 tbsp water, ½ tsp smoked paprika and a pinch chilli flakes.


If 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.

Goes well with


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