Healthy Chicken Burritos Recipe

Introduction

These healthy chicken burritos are packed with flavor and wholesome ingredients, making them a perfect meal for lunch or dinner. Combining tender chicken, black beans, sweetcorn, and wholegrain rice, wrapped in a toasted wholemeal tortilla, they are both satisfying and nutritious.

Ingredients

• 2 tsp rapeseed oil
• 1 large red pepper, halved lengthways, deseeded and cut into thick strips
• 1 tsp cumin seeds
• 2-3 tsp mild chilli powder, to taste
• 400g can black beans
• 198g can sweetcorn, drained
• 1 tbsp tomato purée
• 1 large garlic clove, finely grated
• 220g pouch cooked wholegrain rice (or leftover cooked brown rice)
• 300g cooked chicken, sliced or shredded (or a combination of leg and breast meat left over from a roast)
• 15g coriander, chopped
• 2 small avocados, stoned and quartered
• 1 lime, juiced
• 4 large wholemeal tortilla wraps

Instructions

1. Step 1: Heat the rapeseed oil in a large non-stick frying pan. Add the red pepper strips, cover, and cook over low heat for 10 minutes until softened and lightly charred.
2. Step 2: While the peppers cook, toast the cumin seeds and mild chilli powder in a dry frying pan over low heat for 2–3 minutes until fragrant.
3. Step 3: Add the black beans with their liquid, drained sweetcorn, tomato purée, and grated garlic to the spices. Stir well and increase heat to medium so the mixture bubbles.
4. Step 4: Stir in the cooked rice, chicken, and chopped coriander. Cook for 3–4 minutes until the filling is piping hot.
5. Step 5: In a bowl, toss the avocado pieces with lime juice to prevent browning and add fresh flavor.
6. Step 6: Lay the wholemeal tortillas flat. Pile the rice and chicken mixture down the center, leaving space at the edges. Top with the cooked peppers and lime-avocado. Fold in the sides and roll up tightly to enclose the filling.
7. Step 7: Return the pan used to cook the peppers to medium-low heat. Place each burrito seam-side down in the pan and cook for 2–3 minutes per side until lightly toasted. You may need to cook in batches.

Tips & Variations

• Use leftover cooked chicken or roast chicken for convenience and enhanced flavor.
• For a vegetarian version, substitute chicken with extra black beans or cooked tofu.
• Add a dollop of Greek yogurt or salsa inside for extra creaminess and zesty taste.
• If you prefer spice, increase the chilli powder or add fresh chopped chillies.

Storage

Store any leftover filling in an airtight container in the fridge for up to one day. Allow it to cool completely before refrigerating. Reheat in a pan or microwave until piping hot. Burritos are best assembled and toasted fresh, but you can wrap cooled, filled burritos tightly in foil and refrigerate for up to a day before lightly toasting again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for the filling?

Yes, you can substitute wholegrain rice with white rice, quinoa, or cauliflower rice depending on your preference or dietary needs.

Is it possible to freeze these burritos?

While the filling can be frozen separately, freshly toasted burritos are best enjoyed immediately. If freezing, wrap the burritos tightly in foil and freeze for up to one month. Reheat thoroughly before serving.

Healthy Chicken Burritos Recipe

---

★★★★★

4.8 from 118 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 burritos 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Healthy Chicken Burritos recipe combines tender cooked chicken with black beans, sweetcorn, roasted peppers, and aromatic spices wrapped in wholemeal tortillas. The filling is flavored with cumin, mild chili powder, tomato purée, and fresh coriander, balanced by creamy avocado tossed in lime juice. The burritos are lightly toasted in a pan to seal and add a satisfying crispness. Perfect for a nutritious and flavorful meal that can be prepared quickly using leftovers or fresh ingredients.

---

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 large red pepper, halved lengthways, deseeded and cut into thick strips
• 1 large garlic clove, finely grated
• 198g can sweetcorn, drained
• 15g coriander, chopped
• 2 small avocados, stoned and quartered
• 1 lime, juiced

Protein & Canned Goods

• 400g can black beans
• 300g cooked chicken, sliced or shredded (or a combination of leg and breast meat left over from a roast)

Grains & Tortillas

• 220g pouch cooked wholegrain rice (or leftover cooked brown rice)
• 4 large wholemeal tortilla wraps

Spices & Condiments

• 2 tsp rapeseed oil
• 1 tsp cumin seeds
• 2–3 tsp mild chilli powder, to taste
• 1 tbsp tomato purée

---

Instructions

1. Cook the Peppers: Heat 2 tsp of rapeseed oil in a large non-stick frying pan over low heat. Add the red pepper strips, cover the pan, and cook gently for about 10 minutes until the peppers are softened and lightly charred.
2. Toast the Spices: While the peppers are cooking, toast 1 tsp cumin seeds and 2-3 tsp mild chili powder in a dry frying pan over low heat for 2-3 minutes until they become fragrant.
3. Prepare the Bean Mixture: Add the black beans with their liquid, drained sweetcorn, 1 tbsp tomato purée, and grated garlic to the toasted spices. Stir well and increase the heat to medium to bring the mixture to a bubble.
4. Add Rice, Chicken, and Coriander: Stir in the cooked wholegrain rice, sliced or shredded cooked chicken, and chopped coriander into the bean mixture. Cook for another 3-4 minutes, stirring frequently until everything is heated through.
5. Toss the Avocado: In a small bowl, toss the avocado quarters with the juice of 1 lime to prevent browning and add a fresh tang.
6. Assemble the Burritos: Lay out the wholemeal tortilla wraps on a clean work surface. Spoon the rice and chicken mixture down the center of each wrap leaving space at both edges. Top with the cooked roasted peppers and the avocado-lime mixture.
7. Roll and Toast Burritos: Fold the sides of each tortilla inward and tightly roll them up, enclosing the filling. Place each burrito seam-side down in the frying pan used earlier and cook over low heat for 2-3 minutes on each side until lightly toasted and warm all the way through. You may need to toast the burritos in batches.

Notes

• You can use leftover cooked chicken such as roast chicken to save time.
• The burritos can be made ahead and stored chilled for up to one day. Reheat in a pan or microwave before serving.
• Adjust the amount of chili powder depending on your preferred spice level.
• Ensure the avocado is tossed in lime juice right before assembling to keep it fresh and prevent browning.
• For a gluten-free option, use gluten-free tortillas instead of wholemeal wraps.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican-inspired

Keywords: healthy chicken burritos, black bean burritos, wholegrain rice burrito, quick chicken recipe, nutritious burrito wrap