Chicken burrito with tomato salsa
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This easy chicken burrito is brought to life by the fresh tomato and garlic salsa that is mixed through the filling. The tabasco sauce brings a sweet spice to the dish, but you can leave it out if the heat is not for you.
Ingredients
Brown rice, dry
80 g
Skinless chicken breast
300 g, cut into strips
Canola oil
1 tsp
Tomato(es)
1 small, finely chopped
Garlic
1 clove(s), minced
Tabasco sauce
1 tsp
Lime juice
3 tsp
Ground cumin
½ tsp
Fresh coriander
¼ cup(s), leaves
Canned black beans, rinsed, drained
¼ cup(s), (45g)
Light tasty cheese
50 g
Flour tortilla(s)
4 regular, (4 x 40g)
Instructions
1
Cooked rice in a pot of salted water according to packet instructions.
2
Meanwhile, heat oil in a large nonstick frying pan over medium heat. Cook chicken for about 5 minutes, turning halfway through, until cooked through. Season with salt and pepper.
3
To make salsa, place tomatoes, garlic, tabasco, lime juice, cumin and coriander in a large bowl and season with salt and pepper. Add chicken, rice, beans and cheese to salsa and stir to combine. To assemble burritos, divide mixture evenly among wraps. Fold in the edges and roll up. Use a paper towel to wipe frying pan and reheat over medium heat. Cook burritos for about 5 minutes on each side, or until lightly toasted and golden. Cut in half diagonally and serve.
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