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Chicken burrito

Use up leftover chicken in these easy toasted wraps filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

AuthorM NEON TECH
RatingDifficultyBeginner

Use up leftover chicken in these easy toasted wraps filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

SaveSave to BigOven

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

 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)

1

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.

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)

Directions

1

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.

Chicken burrito

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