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Quick chicken burritos

Quick chicken burritos

Total Time
11 min
10 min
1 min
Shredded chicken makes the tastiest, easiest burrito! Add hot sauce or chopped pickled jalapeños for a little extra heat, and a squeeze of fresh lime for that Mexican tang! This recipe is from our Grab and Go cookbook. Available now from our online shop!


Cooked skinless chicken breast

1 cup(s), shredded, (160g)

Canned black beans, rinsed, drained

½ cup(s), (90g)

Cooked brown rice

½ cup(s), (85g)

Grated Mexican cheese blend

25 g, shredded

Tomato-based salsa

2 tbs

Fresh coriander

2 tbs, chopped

Corn tortilla

2 regular, (2 x 45g tortillas)


  1. Combine chicken, beans, rice, cheese, salsa and coriander in a medium bowl.
  2. Spoon chicken mixture evenly down the centre of each tortilla. Fold in bottom and top of tortillas, then roll up burrito-style to enclose filling.
  3. To serve, heat burritos in a preheated sandwich press until tortillas are toasted and filling is hot, or microwave each burrito on High (100%) for about 1 minute or until heated through.


• TO REFRIGERATE: Wrap burritos tightly in baking paper or foil and keep for up to 1 day. • TO FREEZE: Place wrapped burritos in a reusable snap-lock bag or container for up to 1 month. Thaw frozen burritos overnight in the fridge before reheating in a sandwich press or microwave, following instructions in step 3.