- 1 tbsp vegetable oil
- 1 red or white onion, or 4 spring onions, chopped
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'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 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
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 100g grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- soured cream, to serve (optional)
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.
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).
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.
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.
Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.