Chicken burrito
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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
| Nutrient | Unit |
|---|---|
| kcal | 878 |
| fat | 28g |
| saturates | 10g |
| carbs | 108g |
| sugars | 13g |
| fibre | 14g |
| protein | 40g |
| salt | 2.5g |
Ingredients
- 1 tbsp vegetable oil
- 1 red or white onion, or 4 spring onions, chopped
- 400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
- 200g leftover chicken, chopped into small chunks
- 2 x 250g packs ready-cooked lime & coriander rice
- 400g can red kidney beans in chilli sauce
- 6 large wraps
- 1 avocado, chopped
- 100g grated cheddar
- 1 egg, beaten
- soured cream, to serve (optional)
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
Recipe from Good Food magazine, December 2014
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