Chicken burrito
Ingredients
- Step 1 1 tbsp vegetable oil
- Step 2 1 red or white onion, or 4 spring onions, chopped
- Step 3 400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
- Step 4 200g leftover chicken, chopped into small chunks
- Step 5 2 x 250g packs ready-cooked lime & coriander rice
- Step 6 400g can red kidney beans in chilli sauce
- Step 7 6 large wraps
- Step 8 1 avocado, chopped
- Step 9 100g grated cheddar
- Step 10 1 egg, beaten
- Step 11 soured cream, to serve (optional)
Calories: 878
Carbohydrate: 108 g
Protein: 40 g
Fat: 28 g
Cook time: 60 minutes
Prep time: 30 minutes
Total time: 90 minutes
Servings: 42
TAGS
Dinner
Lunch
Supper
Mexican
3 of 5-a-day
30-60 minute
4 serving
Calcium
Cassie Best
comfort food
Easy dinner
Everyday dinner
Fibre
Folate
Main
Over 800 kcal
Vit C
Vitamin c
weeknight dinner
Winter
Directions
- 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.