RecipesDinner
Dinner
Chicken Burrito
Spiced chicken, rice, black beans and salsa wrapped with light cheese and lime yoghurt in a flour tortilla, griddled seam-side down and cut in half on the diagonal.
- Serves
- 2
- Prep
- 20min
- Cook
- 15min
- Total
- 35min
Programs: Muscle Gain, Lean Bulk and Recomp, Maintenance, Cholesterol
Per serving
- Calories
- 832kcal
- Protein
- 52.6g
- Carbs
- 123.1g
- Fat
- 14.4g
- Fibre
- 10.1g
Ingredients
For 2 servings · MetricUS
- 300gchicken breast filletsdiced
- 1 tbspolive oil
- 2 tspfajita or taco seasoningor see Notes
- ½ tspsmoked paprika
- ½ tspground cumin
- 120glong-grain ricedry weight
- 1limezest and juice
- 120gblack beansdrained
- 6 tbsptomato salsamild or medium
- 40glight cheddargrated
- 4 tbsp2% Greek yoghurt
- 1 handfulfresh corianderchopped
- 2 largeflour tortillasburrito size
- salt and pepperto taste
- 1 lbchicken breastdiced
- 1 tbspolive oil
- 2 tspfajita or taco seasoningor see Notes
- ½ tspsmoked paprika
- ½ tspground cumin
- 2/3 cuplong-grain ricedry
- 1limezest and juice
- ¾ cupblack beansdrained
- 1/3 cuptomato salsamild or medium
- 1½ ozlight cheddargrated
- ¼ cup2% Greek yoghurt
- 1 handfulfresh cilantrochopped
- 2 largeflour tortillasburrito size
- salt and pepperto taste
Method
Cook the rice.
Cook the rice in salted water until tender, then drain.
Stir through the lime zest, half the lime juice and the chopped coriander.
Set aside.
Cook the chicken.
Toss the diced chicken with the fajita seasoning, smoked paprika, cumin, a pinch of salt and pepper.
Heat the oil in a large pan over medium-high.
Cook the chicken for 6 to 8 minutes until browned and cooked through with no pink inside.
Add the drained black beans to the pan for the last minute to warm through.
Make the lime cream.
Stir the remaining lime juice into the Greek yoghurt with a pinch of salt to make the lime cream.
Warm the tortillas.
Warm the tortillas for a few seconds each so they fold without cracking.
Build the burritos.
Build each burrito. Down the centre of a tortilla lay a line of lime rice, then chicken and beans, salsa, grated cheese and a spoon of lime yoghurt. Do not overfill.
Fold the sides in, then roll from the bottom up into a tight parcel with the seam underneath.
Griddle and serve.
Wipe the pan and set it back over medium heat.
Griddle each burrito seam-side down for 2 minutes a side until crisp and the cheese softens inside.
Cut in half on the diagonal and plate one burrito per person.