Serves: 2
Prep: 20 mins
Cook: 15 mins
Well-seasoned chicken burritos that will leave you wanting more!
Ingredients:
1 tbsp smoked paprika
2 tsp ground cumin
½ tsp garlic powder
1 tbsp vegetable or olive oil
2 chicken thigh fillets
250g pkt microwave brown rice, heated
400g can red kidney beans, rinsed
1 red onion, finely chopped
½ cup coriander leaves
1 tomato, seeds removed, finely chopped
2 jumbo flour tortillas
¼ cup mayonnaise
4 lettuce leaves, shredded
How to make the tangy chicken burritos:
Combine paprika, cumin, garlic powder and oil in a bowl. Brush chicken with spice mixture to coat. Heat a chargrill pan over moderate heat. Grill chicken 5 mins each side or until cooked. Transfer to a heatproof plate. Cover with foil. Rest 5 mins. Slice.
Meanwhile, combine hot rice, kidney beans, onion, coriander and tomato in a bowl.
Microwave tortillas on Medium 15 secs or until heated and pliable. Place tortillas on clean surface. Spread with mayo. Top with chicken, some bean mixture and lettuce. Roll up tightly to enclose filling. Cut in half. Serve with rest of bean mixture.
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