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- Heat the oil in a large pan over a medium- high heat. Add the onion and pepper and cook for 4-5 minutes until just softened, then add the chicken and taco seasoning. Stir over a medium heat until the chicken is completely warmed throughout.
- Add the beans and cooked rice along with a splash of water or stock. Cook for 2-3 minutes longer until warmed through.
- Spread each wrap with sour cream and scatter with the cheese. Add a line of the chicken mixture down the centre of each one, then top with avocado, tomatoes and some pickled jalapeños, salsa and/or hot sauce, if desired.
- Carefully roll up the burritos, tucking in the ends. Place seam-side down in a sandwich press or in a large dry pan and toast for 1-2 minutes to seal the burritos and melt the cheese. Serve immediately.
Test Kitchen Tip: Use brown rice to increase the fibre. You can use the same recipe to make leftover shredded pork or beef burritos. For a veggie version, replace the meat with extra beans and cheese.
Per serving: 713kcals, 29.2g fat (8.6g saturated), 65.3g carbs (4g sugars), 45g protein, 8.9g fibre, 1.308g sodium