Light Chicken Burritos

• vegetable oil↗1 tbsp tbsp
• onion↗1

  diced

• chipotle paste↗1 tbsp tbsp
• cooked chicken meat250g g

  cut into small pieces

• cooked rice2 x 250g pack
• red beans↗400g can
• lime↗1

  juice

• coriander↗small bunch

  chopped

• ripe avocado↗1

  sliced

• large tortillas↗6
• tomato salsa↗6 tbsp tbsp
• grated cheddar100g g
• sour cream↗6 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat the vegetable oil in a pan and gently sauté the onion until soft, about 10 minutes. Add the chipotle paste and chicken, and heat through.

2. 2

   Heat the cooked rice according to the package instructions and warm the red beans in their brine in a small pot. Drain the beans and mix the rice with half the lime juice and half the coriander.

3. 3

   Combine the remaining coriander and lime juice with the avocado, mash well, and season.

4. 4

   Warm each tortilla individually in a dry pan, or microwave for 5‑10 seconds.

5. 5

   Distribute the rice and beans onto the warmed tortillas, placing the mixture in the center of each. Top with chicken, then a spoonful of avocado, salsa, cheddar and sour cream if using. Do not overfill the tortillas, otherwise they will be hard to fold.

6. 6

   Fold the two ends of each tortilla over the filling, then gently roll and tuck the ends underneath, forming a thick sausage shape with folds at the bottom. Keep the prepared tortillas warm in a low oven while you finish the others. Slice diagonally in half before serving.