Nutrition and extra info
Nutrition: per burrito
Ingredients
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Chicken
chik-en
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Rice
r-eye-s
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Kidney beans
kid-nee beenz
Native to the Americas, kidney beans are so called because of their shape and come in very…
Lime
ly-m
The same shape, but smaller than…
Avocado
av-oh-car-doh
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Cheddar
Ched-ah
Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…
Method
Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don’t overfill the wraps or they will be difficult to close.
With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.
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