Our tasty chicken burrito recipe is packed with fresh flavours thanks to coriander, cherries tomatoes, and red onion.
Prepared in just 15 minutes, these chicken burritos are quick and easy. Each tender piece of chicken pairs perfectly with all the fresh veg and herbs used to flavour this Mexican classic. The leftover salsa and beans are tasty paired with tortilla chips or see our tip for creating a new brunch recipe with leftovers too.
If you don’t like the mess of eating a wrap you could serve each of the components piled into a bowl with some toasted tortillas on the side and eat it like a salad. To bulk it out further you might want to include some shredded lettuce or avocado.
The spicy beans are delicious served on toasted sourdough with a sprinkle of feta cheese and coriander and make a brilliant brunch recipe.
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- 1 ½tsp olive oil
- 1/4tsp garlic granules
- 1/4tsp cumin
- 1tsp dried oregano
- 360g skinless chicken thighs
- for the spicy beans
- 1tsp olive oil
- ½ red onion, thinly sliced
- 1tsp paprika
- 1/2 tsp cumin
- ½ tsp cayenne pepper
- 400g can black beans
- For the coriander rice
- 250g microwave pouch wholegrain and wild rice
- 20g coriander, leaves roughly chopped, keep stalks separate
- For the tomato and corn salsa
- 200g cherry tomatoes, diced
- ½ red onion, diced
- 165g can sweetcorn, drained
- Juice and zest ½ lime
- Leftover coriander stalks, finely chopped
- To serve
- 6 medium wholewheat wraps
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