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!