Make these quick and easy chicken and rice burritos for on-the-go lunch or supper. Wrap tightly in foil to transport.
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 100g easy-cook long grain rice, boiled, drained and cooled (see tip)
- 2 tsp chilli powder
- 350g chicken breast fillet, thinly sliced
- Half a red pepper, deseeded and thinly sliced
- Half a green pepper, deseeded and thinly sliced
- 4 large flour tortillas
- 4 tbsp tomato salsa
- Lime wedges, to serve
Ready in 30 minutes
Heat the oil in a large non-stick frying pan over a medium heat and fry the onion and garlic for 5 minutes until softened. Add the rice and chilli powder and stir-fry over a medium heat for 2-3 minutes.
Meanwhile, heat a cast-iron griddle pan over a high heat. Add the chicken and cook for 3-4 minutes, turning once until the chicken is seared and cook through. Add the peppers to the pan after 2 minutes and cook till soft.
Cut the cooked chicken into thin strips and stir into the rice mixture with the peppers. Season to taste with salt and freshly ground black pepper.
Warm the tortillas as directed on the packaging. Place a tortilla on a chopping board and spread with 1 tbsp of the salsa. Top with a quarter of the chicken and rice mixture.
Fold in the sides towards the centre then roll up tightly to completely enclose the filling. Repeat with the remaining ingredients to make four burritos in total. Serve the burritos halved, with lime wedges.
Reduce the cooking time of your chicken and rice burritos by using a 250g pouch microwave Mexican style rice instead of cooked long grain rice. Add to the pan with 2 tbsp water and stir-fry until piping hot.