Chicken Burrito

A hearty Mexican-style wrap of spiced chicken, rice, black beans, cheddar, fresh tomato salsa and sour cream in a flour tortilla. High in protein.

Ingredients

• 400 g (4 large) flour tortillas
• 400 g chicken breast
• 300 g cooked white rice
• 200 g cooked black beans
• 150 g cheddar cheese
• 80 g (4 tbsp) sour cream
• 100 g tomato
• 50 g onion
• 50 g romaine lettuce
• 20 g (1½ tbsp) sunflower oil
• 3 g (1 tsp) cumin
• 3 g (1 tsp) sweet paprika
• 6 g (1 tsp) salt

Instructions

1. 1

   Dice the tomato and onion and mix with a pinch of salt to make a salsa. Finely shred the lettuce and grate the cheddar.

2. 2

   Cut the chicken breast into thin strips and toss with the cumin, sweet paprika and remaining salt.

3. 3

   Heat most of the sunflower oil in a wide skillet over high heat and sauté the chicken for 6-8 minutes until cooked through and browned at the edges; remove from the pan.

4. 4

   In the same pan, warm the cooked rice and black beans with the remaining oil for 2-3 minutes.

5. 5

   Warm the tortillas in a dry pan for 20 seconds per side. Fill the center of each with rice and beans, chicken, cheddar, salsa, lettuce and sour cream; fold in the sides and roll up tightly.

6. 6

   Place the burritos seam side down in the pan and toast over medium heat for 1-2 minutes per side. Cut in half and serve hot.

Nutrition

Per serving