Chicken Burritos

Servings 4 people


  • 4 Pieces Chicken
  • Spice Mix
  • 8 Wraps
  • 1 Onion
  • 3 Spring Onions
  • 2 Cloves of Garlic
  • 1 Pepper
  • 100 g Cheese
  • 200 g Rice


  • Poach the chicken meat pieces in a pan of simmering water, until tender.  (This will take up to 20minutes) . Cook the rice – according to the pack instructions.  Once drained of water, fluff up with a fork and add freshly chopped coriander and the juice of a lime.  Keep hot.
  • Remove the meat from the pan once it is thoroughly cooked and with 2 forks, gently shred the chicken meat into pieces.  Add the packet of spices and a tablespoon of the pan water to the shredded meat and mix well.  (If too dry, add a little more pan water or a squirt of tomato ketchup if you have any). Keep hot whilst you prepare the rest of the burrito ingredients.
  • Peel an onion, the spring onions and 2 cloves of garlic and fry gently in a pan with a little oil or butter.  Chop the peppers into thin strips and add to the pan.  Stir all in together and remove from heat once onion is transparent.
  • Chop up some of the slices of cheddar cheese into small pieces for adding to the rest of the burrito as you make it up.
  • Place packet of Flour tortillas into microwave oven and “blast” for no more than 10 seconds – this helps them to be flexible and roll easily. Finally, place tortilla onto a plate and load with rice first, then meat and veg and finally the cheese, roll, eat, enjoy!
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