Chicken Burrito


Ingredients – Serves 4 

4 large whole meal/seeded wraps

600g chicken breasts cut into strips or chunks

1 red and green bell pepper cut into thin strips (medium in size)

1 medium red onion cut into thin semi-circular rings

100g mushrooms cut into thin slices

2 avocados - destoned and mushed together with a tsp of lemon juice (feel free to buy store bought guacamole) 

Premade, store bought salsa (please note the calories, fat and sugar content as some are worse than others)

Premade, store bought light sour cream (please note the calories, fat and sugar as some are worse than others)

150g rice - boiled 

2 tsp smoked paprika

2 tsp mixed herbs

1 tsp mild chili powder

1 tsp garlic granules 

1 tbsp tomato paste

120g light cheese (30g per person)

50ml olive oil/ cooking spray

1 lime - optional


  1. Preheat a large frying pan and add half the oil to warm up.  Place the chicken in the pan and fry until cooked all the way through. (option to griddle the chicken if you prefer) - at the same time boil your rice and when done drain and put to one side

  2. Remove chicken from the pan, add the rest of the oil and cook the peppers, onion and mushroom until soft 

  3. While the veg is cooking add the tomato paste to a mug, mix the herbs, spices, salt and pepper into it 

  4. Add the chicken and rice back to the frying pan.  Add your tomato paste, stir until everything is covered and pipping hot throughout

  5. Put the wraps on a microwaveable plate and warm for 10 seconds in the microwave

  6. Lay the wraps out and add the chicken filling down the center of each one.  On one side of the chicken add 2tsp of the avocados, on the other side add 2 tsp of sour cream.

  7. Sprinkle on 30g cheese per wrap and then 'wrap up' your wraps.

  8. Serve with a side salad



You could use fish, pork, jackfruit for this dish.

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