Chicken and Spinach Burritos

Nut- Free

Servings: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 60g brown basmati rice 

• 2 tsp cooking oil 

• 1 onion, finely chopped 

• 1 chicken breast (approx. 125g), cut into strips 

• half green pepper, chopped 

• half red pepper, chopped 

• 2 cloves garlic, crushed 

• 1 tsp mild chilli powder (hot if you prefer) 

• 1 tsp ground cumin 

• 1 tsp oregano 

• 150g frozen spinach, defrosted and water squeezed out 

• 2 large plain tortillas 

• 1 tbsp low-fat garlic and herb cream cheese 

• salad, to serve 

Method 

STEP 1 

Put the rice in a small saucepan with 75ml of boiling water, cover and cook for 10 minutes. Leave to stand with the lid on for a further 5 minutes. 

STEP 2 

Meanwhile, add the oil to a saucepan, add the onion and cook for 3-4 minutes. 

STEP 3 

Add the chicken strips and chopped peppers. Stir for 4 minutes until the chicken is cooked. 

STEP 4 

Add the garlic, chili, cumin and oregano. Mix together for another minute. Stir in the spinach and the cooked rice. Mix well. 

STEP 5 

Warm the tortillas in a dry frying pan or in the microwave for 30 seconds. Lay them out on a board and spread the center of each tortilla with the cream cheese. Divide the chicken and rice mixture between them and roll up, tucking in the sides, to form a neat parcel. Roll the parcel up tightly in foil, twisting the ends so they are easy to hold. Serve with salad. 

Tips 

• For a vegetarian burrito, use mushrooms instead of chicken.  

• You could use strips of turkey or beef with this dish instead of chicken.