Chicken burrito

3 of 5-a-day 30-60 minutes 4 servings calcium easy dinner everyday dinner fibre folate mains over 800 kcal vitamin c weeknight dinner winter

N/A

Serves 4 (1.5 burritos per person)

Source

Ingredients

1 tbsp vegetable oil

1 red or white onion, or 4 spring onions, chopped

400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)

200g leftover chicken, chopped into small chunks

2 x 250g packs ready-cooked lime & coriander rice

400g can red kidney beans in chilli sauce

6 large wraps

1 avocado, chopped

100g grated cheddar

1 egg, beaten

soured cream, to serve (optional)

Method

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.