Craving a takeaway? Try this quick and super simple chicken burrito 'fakeaway' for two. The spicy Mexican chicken and pepper filling is ready in just 20 minutes, then you can build your own tortilla wraps with extra toppings – rice and black beans, soured cream, grated Gruyère cheese and crunchy lettuce.
- Heat the oil in a large, nonstick frying pan over a high heat. Add the chicken and pepper, and stir-fry for 6-8 mins until the chicken is golden and completely cooked through.
- Reduce the heat to low and add the spices, tomato paste, purée and a pinch of salt. Pour in 2 tbsp water and mix until the sauce coats the meat. Stir in the lime juice, then remove from the heat.
- Meanwhile, heat the rice following the pack instructions. Tip into a serving bowl and mix in the beans.
- Put the soured cream (if using) and Gruyère in small bowls and serve at the table, along with the chicken and peppers, rice mix, lettuce, tortillas and lime wedges, if using.
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