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Chicken burrito

 27 ratings

Prep Time:10 mins

Cooking Time:20 mins

Serves:4 Adults

Chicken burrito

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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