Build-your-own chicken burrito recipe

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 622 calories / serving
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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.

  1. 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.
  2. 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.
  3. Meanwhile, heat the rice following the pack instructions. Tip into a serving bowl and mix in the beans. 
  4. 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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  • Ingredients

  • 1 tbsp olive oil
  • 2 boneless chicken thighs (about 220g), cut into thin strips
  • ½ red pepper, seeded and cut into thin strips
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp crushed chillies
  • 1 tbsp sundried tomato paste
  • 1 tbsp tomato purée
  • 1 tsp lime juice, plus wedges to serve (optional)
  • ½ x 250g pack microwave wholegrain rice
  • 70g drained black beans, from a tin
  • soured cream (optional)
  • 30g Gruyère, grated
  • 1 Little Gem lettuce, shredded
  • 2 large tortilla wraps
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  • Energy 2608kj 622kcal 31%
  • Fat 27.2g 39%
  • Saturates 8.6g 43%
  • Sugars 6g 7%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 57.6g Protein 34.4g Fibre 8.2g

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