Ingredients (Serves 2)
2 tsps olive oil
40g long grain or brown rice
2 x 50g tortilla wraps (use gluten free if preferred)
50g tinned black beans, drained
50g tomato, chopped
5g fresh coriander, chopped
25g Cheddar cheese*, grated
25ml sour cream*
40g avocado, mashed
For the chipotle chicken:
225g skinless boneless chicken thighs
35ml chipotle sauce
Juice of ½ a lime
1 tbsp chilli powder
1 tsp garlic granules
1 tsp onion powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
½ tsp ground black pepper
Nutrition
Per Serving - 549 Calories, 49g Carbs, 32g Protein, 25g Fat
Preparation
Place the chipotle chicken ingredients in a bowl and stir well. Cover and refrigerate for 1 hour, or longer if you have time.
Heat the olive oil in a large frying pan over a medium flame. Add the chipotle chicken and fry for 4 minutes. Turn and fry for 4 minutes, or until thoroughly cooked. Transfer to a plate and rest for 5 minutes, then slice.
Place the rice in a saucepan of boiling water. Stir and simmer for 20 minutes, or untilcooked. Drain well.Warm each tortilla in a frying pan over a low flame. This will help them stretch. Place them on a flat surface. Arrange the fillings down the centre of each tortilla, taking care not to over-fill. Roll each burrito. Tuck thesides in as you roll, to seal in the filllings.
Place the frying pan over a low flame. Add one of the tortillas (seam side down) and heat for 1 minute to help seal the burrito. Repeat with the second burrito. Wrap in foil and serve.