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Photo of Chicken burrito bowl by WW

Chicken burrito bowl

Total Time
25 min
15 min
10 min
All the tasty burrito flavours including taco-spiced chicken breast, kidney beans and a fresh corn salsa all served in a bowl so you don’t have the hassle of trying to wrap it all up.


Multigrain tortilla

80 g, (2 x 40g)

Olive oil

1 tbs

Skinless chicken breast

450 g, (Buy 500g), fat trimmed

Taco seasoning

35 g

Canned red kidney beans, rinsed, drained

1 cup(s), (200g)

Canned corn kernels, no added salt

130 g

Iceberg lettuce

1 leaf, torn


2 medium, finely chopped

Lebanese cucumber

1 medium, cut into batons

Light sour cream

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place tortillas on a baking tray. Lightly spray with oil. Bake, turning once, for 6-8 minutes or until golden and crisp.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Toss chicken in spice mix to coat. Cook chicken for 3-4 minutes each side or until cooked through.
  3. Combine kidney beans and corn in a bowl. Season with salt and pepper. Divide lettuce between serving bowls. Top with piles of tomato, cucumber and bean mixture. Thinly slice chicken and place on salad. Break each tortilla into 8 pieces and place 4 into each bowl. Top burrito bowls with sour cream.


SERVING SUGGESTION: Lime wedges. TIP: You can use 400g of lean beef strips instead of chicken.