Prep Time:10 mins
What is the food environment?
Chicken burrito
Cooking Time:20 mins
Serves:4 Adults
Enjoy this homemade version of a takeaway classic! This recipe is even healthier and just as tasty as the original from your local takeaway.
About this recipe
Part of the safefood Fakeaway series
Recipe video
Ingredients
- 1 tablespoon of vegetable oil
- 1 medium onion
- 320g of mixed vegetables, e.g. carrots and peppers
- 200g of cooked chicken
- 200g of basmati rice
- 300g of kidney beans
- 4 large wraps
- 1 small avocado, chopped
- 60g of 50% fat cheddar cheese
- 1 egg
Method
- Heat the oil in a large pan. Add the chopped onion and cook for 5 minutes until soft, then add your chosen veggies and continue cooking for another 5-10 minutes or until tender. Add the cooked chicken, rice and beans. Stir everything together and cook for 5 minutes until piping hot.
- Heat another frying pan, or a griddle pan, until hot and heat the oven to 140ºC. Warm a wrap for 10 seconds on the hot pan. Keep the pan hot as you'll need it again.
- Pile roughly a sixth of the rice and chicken mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edges of the wrap. Fold the ends over the filling, then fold in the sides like an envelope.
- Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 minutes until the underside has sealed and is toasted a golden brown. Flip over and cook for a few more minutes.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos.
What you will need
- Baking tray
- Cheese grater
- Chopping board
- Chopping knife
- Frying pan
- Spatula
