Name: Chicken burrito
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4 (1.5 burritos per person)
Cuisine: Mexican
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)

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

1 hr total 30 min prep 30 min cook Serves 4 (1.5 burritos per person) 878 cal

Instructions

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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.
2 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).
3 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.
4 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.
5 Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.