Mexican chicken and red rice burrito bowls

Mexican chicken and red rice burrito bowls
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, simmering time 5 min

Use a few spare tortilla wraps and some leftover chicken to help make these filling and healthy Mexican chicken and rice burrito bowls.

Check out our breakfast burrito recipe too for a fantastic way to kickstart the day.

Nutrition: per serving

Calories
494kcals
Fat
10.7g (2.3g saturated)
Protein
43.7g
Carbohydrates
52.2g (8.5g sugars)
Fibre
6.8g
Salt
1.5g
Calories
494kcals
Fat
10.7g (2.3g saturated)
Protein
43.7g
Carbohydrates
52.2g (8.5g sugars)
Fibre
6.8g
Salt
1.5g

Ingredients

  • Juice 2 limes, plus extra wedges to serve
  • 1 small red onion, finely sliced
  • 2 leftover corn tortilla wraps
  • 1 tbsp vegetable oil
  • 2-3 tbsp fajita spice mix, to taste
  • 200ml tomato passata
  • 250g cooked basmati rice (use a ready-cooked pouch if you want to)
  • 198g tin sweetcorn, drained
  • 400g tin black beans, drained and rinsed
  • Large handful fresh coriander, roughly chopped
  • 450g leftover roast chicken or 3 cooked free-range chicken breasts, shredded

Method

  1. Put the lime juice in a small glass or ceramic bowl, then add the red onion and a generous pinch of salt. Toss, then set aside to quick-pickle.
  2. Heat the grill to medium-high. Grill the wraps for a minute or so on each side until lightly golden. Cool, then roughly break up to make chunky croutons (see Make Ahead).
  3. Heat the vegetable oil in a frying pan, add the spice mix and fry for 1 minute until fragrant. Pour in the passata and bring to a simmer, cook for a few minutes, then add the rice. Cook for 5 minutes until piping hot.
  4. Toss the sweetcorn, black beans and most of the coriander together in a mixing bowl.
  5. Divide the rice, sweetcorn and bean mixture, quick-pickled red onion and shredded chicken among 4 serving bowls. Top with the tortilla croutons and remaining coriander, then serve with lime wedges to squeeze over.

delicious. tips

  1. Keep the cooled tortilla croutons in an airtight container for up to 2 days.

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