Chicken burrito with Mexican-style rice and beans

Chicken burrito

By Cassie Best
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(9 ratings)
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Prep: 30 mins Cook: 30 mins

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 and extra info

Nutrition: per serving

  • kcal878
  • fat28g
  • saturates10g
  • carbs108g
  • sugars13g
  • fibre14g
  • protein40g
  • salt2.5g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 red or white onion, or 4 spring onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
  • 200g leftover 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 packs ready-cooked lime & coriander 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 in chilli sauce
  • 6 large wraps
  • 1 avocado, chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g grated cheddar
    Cheddar

    Cheddar

    Ched-ah

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

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • soured cream, to serve (optional)

Method

  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.

  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). 

  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. 

  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.

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

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