Its a wrap

These hearty burritos deinitely deliver on taste

Tangy Chicken
Burritos
SERVES 2 PREP 20 minutes
COOK 15 minutes COST $3 a serve
1 tablespoon smoked paprika
2 teaspoons ground cumin
teaspoon garlic powder
1 tablespoon vegetable or olive oil
2 chicken thigh fillets
250g packet microwave brown rice,
heated
400g can red kidney beans, rinsed
1 red onion, finely chopped
cup coriander leaves
1 tomato, seeds removed,
finely chopped
2 jumbo flour tortillas
cup mayonnaise
4 lettuce leaves, shredded

1 Combine paprika, cumin, garlic

powder and oil in a bowl. Brush
chicken with spice mixture to coat.
Heat a char-grill pan over moderate
heat. Grill chicken for 5 minutes each
side or until cooked. Transfer to a
heatproof plate. Cover with foil;
rest for 5 minutes. Slice.
2 Meanwhile, combine hot rice,
kidney beans, onion, coriander
and tomato in a bowl.
3 Microwave tortillas on Medium
(50%) for 15 seconds or until heated
and pliable. Place tortillas on a
clean work surface. Spread with
mayonnaise. Top with chicken, some
of the bean mixture and lettuce. Roll
up tightly to enclose filling. Cut in half.
Serve with remaining bean mixture.

20 recipes+

JULY 2016