Chicken burrito

Contains pork – recipe is for non-Muslims only

Use up leftover chicken in these easy toasted wraps filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer

  • Prep:30 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 878
  • fat 28g
  • saturates 10g
  • carbs 108g
  • sugars 13g
  • fibre 14g
  • protein 40g
  • salt 2.5g


  • 1 tbsp vegetable oil
  • 1 red or white onion, or 4 spring onions, chopped
  • 400g mixed vegetables of your choice (we used carrots, red pepper and sweetcorn)
  • 200g leftover chicken, ham, beef or pork, chopped into small chunks
  • 2 x 250g packs ready-cooked lime & coriander rice
  • 400g can red kidney beans in chilli sauce
  • 1 avocado, chopped
  • 6 large wraps
  • 100g grated cheddar
  • 1 egg, beaten
  • soured cream, to serve (optional)


  1. Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.

  2. Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you’ll need to use it again). Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. 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 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

  3. Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.