Easy chicken burritos recipes

 This wholesome and simple Mexican-style meal may be made with store-cupboard ingredients and leftovers. The burrito filling can be prepared in advance.

Ingredients:

1. 2 tsp rapeseed oil
2. 1 large red pepper, halved lengthways, deseeded and cut into thick strips
3. 1 tsp cumin seeds
4. 2-3 tsp mild chilli powder, to taste
5. 400g can black beans
6. 198g can sweetcorn, drained
7. 1 tbsp tomato purée
8. 1 large garlic clove, finely grated
9. 220g pouch cooked wholegrain rice (or leftover cooked brown rice)
10. 300g cooked chicken, sliced or shredded (or a combination of leg and breast meat left over from a roast)
11. 15g coriander, chopped
12. 2 small avocados, stoned and quartered
13. 1 lime, juiced
14. 4 large wholemeal tortilla wraps

Instructions:

Step:No:01

In a sizable nonstick skillet, heat the oil and sauté the pepper for ten minutes on low heat while covered, until it becomes tender and slightly browned.

Step:No:02

In the meantime, add the sweetcorn, tomato purée, garlic, and beans to a dry frying pan. Gently roast the spices over low heat for two to three minutes, or until fragrant. After thoroughly mixing and increasing the heat to medium so that the mixture bubbles, add the rice, chicken, and coriander. Cook until piping hot, 3 to 4 minutes. Can be refrigerated for up to one day. Allow to cool fully first. Warm up again in a skillet or microwave until very hot.

Step:No:03

Combine the avocado and lime juice in a bowl. Arrange the tortillas on a surface and fill it with rice, leaving room on both sides. Add the avocado and peppers on top, fold the tortillas at each end to surround the mixture, and roll the wrap securely. Place seam-side down in the skillet you fried the peppers in, and cook for two to three minutes on low heat, turning occasionally, until lightly toasted. This might need to be done in batches.

more details for recipes:https://www.bbcgoodfoodme.com/recipes/healthy-chicken-burritos/