Healthy chicken burritos
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
These healthy chicken burritos are my go to weeknight dinner when I want something satisfying but nutritious. They come together in just 35 minutes from start to finish, making them perfect for busy evenings. I love using wholemeal tortillas and black beans, which are packed with fibre to keep you fuller for longer. The beauty of this recipe is how straightforward it is, with most ingredients either straight from the cupboard or quick to prepare. You can easily meal prep these or customize them to suit everyone's tastes, which makes them ideal for feeding a family without fuss.
Ella x
Ingredients
- 2 tsprapeseed oil
- 1 largered pepper halved lengthways(deseeded and cut into thick strips)
- 1 tspcumin seeds
- 12-3 tsp mild chilli powder to taste
- 400 gcan black beans
- 198 gcan sweetcorn drained
- 1 tbsptomato purée
- 1 largegarlic clove finely grated
- 220 gpouch cooked wholegrain rice(or leftover cooked brown rice)
- 300 gcooked chicken sliced or shredded(or a combination of leg and breast meat left over from a roast)
- 15 gcoriander chopped
- 2 smallavocados stoned and quartered
- 11 lime juiced
- 4 largewholemeal tortilla wraps
Detail level
Instructions
- 1
Heat the oil in a large non-stick frying pan and cook the pepper, covered, for 10 mins over a low heat until softened and lightly charred.
- 2
Meanwhile, in a dry frying pan, toast the spices gently over a low heat for 2-3 mins until fragrant, then tip in the beans, along with their liquid, the sweetcorn, tomato purée and garlic. Mix well and turn the heat up to medium so the mixture bubbles, then stir in the rice, chicken and coriander. Cook for 3-4 mins until piping hot. Will keep chilled for up to a day. Leave to cool completely first. Reheat in a pan or the microwave until piping hot.
- 3
Toss the avocado in a bowl with the lime juice. Lay the tortillas out on a work surface and pile the rice down the centre leaving a space at either side. Top with the peppers and avocado, then fold up the tortillas at each end to enclose the filling and tightly roll up the wrap. Put in the pan that you cooked the peppers in, seam-side down, and cook gently on each side over a low heat to lightly toast, about 2-3 mins. You may need to do this in batches.
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