Spicy Chicken Burrito recipe by Tilda
A high protein lunch, this spicy chicken burrito will certainly fill you up and give you a kick for the rest of the day!
Spicy Chicken Burrito
Ingredients
- 1 tbsp sunflower oil
- 1/2 a small red onion, peeled and finely chopped
- 1/2 a red pepper, deseeded and finely chopped
- 1/2 tsp hot chilli powder
- 2 spring onions, trimmed and finely chopped
- 200 1/2 of a 400g tin of mixed beans in a spicy tomato sauce, or red kidney beans in chilli sauce
- 100 g cooked chicken, shredded
- 250 g sachet of Tilda Long Grain Rice
- 2 large gluten-free tortilla wraps
- 1 free-range egg, beaten
- 75 g mature Cheddar, coarsely grated
- salt and freshly ground black pepper
- sour cream, to serve
Instructions
-
Heat the oil in a large non-stick frying pan and fry the onion and pepper for 5 minutes over a medium heat, stirring occasionally. Sprinkle over the chilli powder and stir-fry for 2 minutes. Add the spring onions, beans and chicken and simmer for 5 minutes until piping hot.
-
Cook the rice according to the packet instructions, then stir into the bean mixture. Season to taste.
-
Heat the wraps for 1 minute on each side in hot frying pan. Place half the rice mixture into the centre of each wrap. Sprinkle over two-thirds of the cheese. Brush beaten egg around the edge of the wrap. Fold the top and bottom over the filling, then fold in the sides to form 2 burritos. Serve with sour cream.
As featured in the January 2020 issue of Gluten-Free Heaven magazine
More gluten-free lunch recipes