Chicken with salad and sauces in tortilla wrap

Easy chicken burritos

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Prep: 10 mins Cook: 15 mins

Easy

(makes 6 burritos)

Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream

Nutrition and extra info

Nutrition: per burrito

  • kcal610
  • fat24g
  • saturates11g
  • carbs66g
  • sugars5g
  • fibre8g
  • protein29g
  • salt1.7g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, diced
    Onion

    Onion

    un-yun

    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
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 x 250g pack ready-cooked rice
    Rice

    Rice

    r-eye-s

    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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small bunch coriander, chopped
  • 1 ripe avocado, chopped
    Avocado

    Avocado

    av-oh-car-doh

    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
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 6 tbsp soured cream (optional)

Method

  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. 

  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.

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

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

  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.

  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.

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