Tomatillo salsa
Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos
Easy chicken burritos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- (makes 6 burritos)
Skip to ingredients
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 tbsp chipotle paste
- 250g cooked chicken, chopped into small chunks
- 2 x 250g pack ready-cooked rice
- 400g can red kidney beans
- 1 lime, juiced
- small bunch coriander, chopped
- 1 ripe avocado, chopped
- 6 large wraps
- 6 tbsp tomato salsa
- 100g grated cheddar
- 6 tbsp soured cream (optional)
Method
- STEP 1
Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
- STEP 2
Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
- STEP 3
Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
- STEP 4
Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
- STEP 5
Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don’t overfill the wraps or they will be difficult to close.
- STEP 6
With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.
