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Includes
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This Mexican Chicken Burrito meal takes a little longer to prepare. Get everyone round the dinner table more quickly by building your own burritos.
This Mexican meal takes a little longer to prepare, so why not get out of the kitchen and round the dinner table more quickly by getting everyone to build their own burritos. Once everything’s cooked, just pop all the ingredients in the middle and let friends and family help themselves.
Prep time1 hour 15 minutes
Cooking time20 minutes
Servings4 portions
DifficultyMedium
Ingredients
-Marinade-
1 tbsp orange zest
1 whole dried chilli
1 tsp smoked paprika powder
1 tsp Dijon mustard
3 tbsp honey
3 tbsp ketchup
1 tsp olive oil
pinch of ground pepper
3 skinless chicken breast fillets, cubed (330 g)
-Burrito-
2 tbsp Flora Buttery
1 onion, chopped
1 tinned red kidney beans (300 g), rinsed and drained
basmati rice, cooked according to packet directions
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Combine all ingredients for the marinade in a large bowl, stir in the chicken, cover and marinate for at least 1 hour, stirring occasionally.
Melt Flora Buttery in large saucepan. Add onion and cook on medium heat for 3-4 minutes until onion starts to soften but doesn’t brown. Stir in chicken and cook for 5-7 minutes on medium heat until chicken is cooked through. Add kidney beans and cook for a further 2 minutes. Stir in the rice, coriander and lime juice and remove from heat.
Warm the tortillas and lay out flat. Sprinkle shredded lettuce evenly across 4 tortillas. Add the chicken and rice and top with grated cheese and sour cream.
Fold the bottom edge of each tortilla over the filling, tuck in the sides and roll up tightly. Cut each in half and serve with guacamole if desired.