Easy chicken burritos

Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 610
  • fat 24g
  • saturates 11g
  • carbs 66g
  • sugars 5g
  • fibre 8g
  • protein 29g
  • salt 1.7g


  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 tbsp chipotle paste
  • 250g cooked chicken, chopped into small chunks
  • 2 x 250g pack ready-cooked rice
  • 400g can red kidney beans
  • 1 lime, juiced
  • small bunch coriander, chopped
  • 1 ripe avocado, chopped
  • 6 large wraps
  • 6 tbsp tomato salsa
  • 100g grated cheddar
  • 6 tbsp soured cream (optional)


Chipotle substitute

If you don’t have chipotle paste, mix together 1 tbsp tomato purée, 1 tbsp water, ½ tsp smoked paprika and a pinch chilli flakes.

How to wrap a burrito

If you're having trouble keeping the burritos closed or you're transporting them, use a square of foil underneath each wrap as you're folding it around the filling. Roll tightly, then twist and scrunch the ends. When you're ready to eat, just tear away a strip of foil at one end to keep the filling from falling out of the other.


  1. Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through. 

  2. Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.

  3. Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.

  4. Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.

  5. Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don’t overfill the wraps or they will be difficult to close.

  6. With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.

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