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

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

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.
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.
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.
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.
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.
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.
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