Chicken Burrito

DIY Zambrero’s chicken burrito: The ultimate fakeaway recipe

THE RECIPE

Serves: 4

• Preparation Time: 10-12 minutes

Ingredients –

• 4 large wraps (for gluten-free option, use gluten-free wraps)
• 60g light sour cream (for dairy-free option, use dairy-free sour cream)
• 140g refried pinto beans
• 200g cooked rice
• 80g lettuce, shredded
• 80g corn kernels
• 100g tomatoes, diced
• 40g red onion, diced
• 40g light shredded cheese (for dairy-free option, use dairy-free cheese)
• 240g chicken breast, cooked and sliced
• 2 tsp taco seasoning
• Jalapenos, to serve
• 40g garlic aioli (for dairy-free option, omit or use dairy-free alternative)

Method –

1. In a large non-stick fry pan, add chicken breast and taco seasoning. Mix well and cook over medium heat for approximately 5-7 minutes or until the chicken is cooked through. Remove from heat and set aside.
2. Using the same fry pan, heat the refried pinto beans over medium heat for 2-3 minutes or until heated through.
3. To assemble the burritos, lay out the large wraps on a clean surface. Spread each wrap with a spoonful of sour cream.
4. Layer each wrap with refried pinto beans, cooked rice, shredded lettuce, corn kernels, diced tomatoes, diced red onion, shredded cheese, and the cooked taco-seasoned chicken.
5. Top each burrito with jalapenos (if desired) and a drizzle of garlic aioli.
6. Roll up the wraps tightly, folding in the sides as you go.
7. Slice each burrito in half diagonally and serve immediately. Enjoy!

Nutrition Information

• Calories: 530kcal
• Protein: 47g
• Carbohydrates: 36g
• Fat: 16g
• Fibre: 17g

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