I originally toyed with calling the “The Best Chicken Burrito”, but decided to try and keep my ego in check. This is a nice, simple chicken burrito that you can have at home without having to worry about making refried beans or pulled pork. Sort of an introductory burrito, if you will.
Having said that, it is also the best burrito. It’s flipping delicious.
And it came from a need to use up ingredients. We had one solitary chicken breast that was starting to go a bit hard, a few tortilla wraps that were just going stale, half a can of baked beans from yesterday’s breakfast. But when I combined these sad ingredients with some spices and fresh vegetables, it was a flavour explosion.
I recommend serving with some tortilla chips to scoop up the fillings — there’s no way you’ll be able to fit all that deliciousness in your wrap right away.
And yes, there’s only one photograph of this. I am sorry. I was just too desperate to get it in my mouth to take any more.
- 1 chicken breast
- 1 bay leaf
- Smoked paprika
- 1 red onion
- 1 green or yellow pepper
- 1/2 can of baked beans
- 100g brown rice
- 2 tortilla wraps
- A handful of fresh coriander
- Mayonnaise/sour cream
- Tomato salsa
- A handful of extra-mature cheddar, grated (optional)
- Put the chicken breast in a saucepan and cover with boiling water. Add a teaspoon of paprika and the bay leaf. Boil for 20 minutes until soft. Shred using two forks and keep warm
- Meanwhile, cook the brown rice according to the packet instructions
- Slice the red onion and the pepper, and chop the coriander. Heat up the baked beans
- When ready to serve, heat a frying pan and gently warm the tortillas on either side so they're more pliable
- Put the tortillas on a plate and pile on the ingredients - first the rice, then the beans, then the chicken, then the vegetables. Top with the salsa and the cheese (if using). Finish with a good drizzle of mayo/sour cream and a sprinkle of coriander