Save for later

Chicken and spinach burritos

Thumbnail
Thumbnail
Thumbnail
Thumbnail
These burritos are filling, and with salad, make a substantial lunch or light dinner.
Serves
2
Prep
15 minutes
Cook
15 minutes
Each 364g serving contains (excludes serving suggestion)
KCal
442
Carbs
57.6g
Protein
24.4g
Fat
11.0g
Saturates
3.30g
Sugars
6.7g
Salt
0.70g
Portion Fruit & Veg
1
Ingredients
Ingredients
60g basmati rice
2 tsp rapeseed 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
  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.
  2. Meanwhile, add the oil to a saucepan, add the onion and cook for 3-4 minutes.
  3. Add the chicken strips and chopped peppers. Stir for 4 minutes until the chicken is cooked.
  4. Add the garlic, chilli, cumin and oregano. Mix together for another minute. Stir in the spinach and the cooked rice. Mix well.
  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 centre 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.
Chefs tips
  • For a vegetarian burrito, use mushrooms instead of chicken.
  • You could use strips of turkey or beef with this dish instead of chicken.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk