Chicken burrito with Mexican-style rice and beans

Chicken burrito

  • Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 (1.5 burritos per person)

Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

Nutrition: per serving
NutrientUnit
kcal878
fat28g
saturates10g
carbs108g
sugars13g
fibre14g
protein40g
salt2.5g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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).

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

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

Goes well with

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    Rating: 4 out of 5.29 ratings
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