Chicken Burritos
These chicken burritos are packed full of flavour and protein - keeping you full and satisfied! The seasoning can always be adjusted to suit even the fussiest of eaters!
The recipe for the taco seasoning I used can be found here https://yourdietplan.org/resources/recipes/taco-seasoning
Nutrition Facts
2 servings
1 burrito
- Amount per serving
- Calories646
- % Daily Value *
- Total Fat 14.3g19%
- Total Carbohydrate 76.1g28%
- Dietary Fiber 14.1g51%
- Protein 56.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields2 ServingsCategoryDinner
0.50 tbsp olive oil
1 medium white onion - sliced
150 g mixed veg
1 large chicken breast cut into small cubes
150 g cooked rice
150 g red kidney beans
23 wholemeal tortilla wraps
30 g grated low fat cheese
50 g sour cream/Greek yoghurt
1 tsp taco seasoning
1
These burritos couldn't be easier to cook up in no time at all!
Start by heating the oil in a large pan over a medium heat. Add in the taco seasoning and onions and cook down until soft and fragrant - roughly 5 minutes.
2
Next add in your chicken breast pieces (you could also use cooked chicken here!), stirring occasionally until cooed through.
Once your chicken and onions are cooked and nicely softened, add in the mixed veg, rice and kidney beans, and mix well - ensuring everything is evenly coated in the seasoning.
Continue stirring until everything is warmed up evenly and cooked though.
3
Warm your wrap for 10 seconds in the microwave - this makes it less likely to tear when rolling!
Pile roughly 1/3 - 1/2 of the mixture into the centre of the wrap, add some cheese. Fold the ends over the filling, then fold in the sides, like an envelope.
Place seal side down on the hot pan to seal. Cook for 1-2 minutes until sealed and golden in colour. Flip and cook for another minute.
Serve with sour cream / Greek yoghurt and enjoy!
Ingredients
0.50 tbsp olive oil
1 medium white onion - sliced
150 g mixed veg
1 large chicken breast cut into small cubes
150 g cooked rice
150 g red kidney beans
23 wholemeal tortilla wraps
30 g grated low fat cheese
50 g sour cream/Greek yoghurt
1 tsp taco seasoning
Directions
1
These burritos couldn't be easier to cook up in no time at all!
Start by heating the oil in a large pan over a medium heat. Add in the taco seasoning and onions and cook down until soft and fragrant - roughly 5 minutes.
2
Next add in your chicken breast pieces (you could also use cooked chicken here!), stirring occasionally until cooed through.
Once your chicken and onions are cooked and nicely softened, add in the mixed veg, rice and kidney beans, and mix well - ensuring everything is evenly coated in the seasoning.
Continue stirring until everything is warmed up evenly and cooked though.
3
Warm your wrap for 10 seconds in the microwave - this makes it less likely to tear when rolling!
Pile roughly 1/3 - 1/2 of the mixture into the centre of the wrap, add some cheese. Fold the ends over the filling, then fold in the sides, like an envelope.
Place seal side down on the hot pan to seal. Cook for 1-2 minutes until sealed and golden in colour. Flip and cook for another minute.
Serve with sour cream / Greek yoghurt and enjoy!