Chicken burrito

• vegetable oil↗1 tbsp tbsp
• red or white onion1

  or 4 spring onions, chopped

• mixed vegetables400g g

  of your choice (we used carrots, red pepper and sweetcorn)

• leftover chicken200g g

  chopped into small chunks

• ready-cooked lime & coriander rice2 x 250g packs

  2 x 250g packs

• red kidney beans↗400g can g

  in chilli sauce

• large wraps↗6
• avocado↗1

  chopped

• grated cheddar100g g
• egg↗1

  beaten

• soured cream↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.

2. 2

   Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you’ll need to use it again).

3. 3

   Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.

4. 4

   Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

5. 5

   Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.