Chicken, Kidney Bean and Rice Burritos
Lalkila Kitchen · Lalkila · Chicken · Meat · Main dishes · International influenced
Wraps hold chicken, rice and beans, with avocado and salsa added at assembly.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 tablespoon chipotle paste
- 250g cooked chicken, chopped
- 500g ready-cooked rice
- 1 × 400g can cooked red kidney beans, with liquid
- 1 lime, juiced
- 1 small bunch coriander, chopped
- 1 ripe avocado
- 6 large tortilla wraps
- 6 tablespoons tomato salsa
- 100g grated cheddar
- 6 tablespoons soured cream, optional
Method
- Soften onion in oil. Add chipotle and chicken; reheat chicken to 74°C/165°F.
- Heat rice following its packet. Heat beans in their liquid, then drain; combine with rice, half the lime and half the coriander.
- Mash avocado with remaining lime and coriander.
- Warm wraps. Fill with rice, beans, chicken, avocado, salsa, cheese and optional cream. Fold sides inward and roll without overfilling.
Cooking notes
Use properly refrigerated cooked chicken and rice; serve hot after assembly.
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Source and adaptation
Adapted from Anna Glover, Good Food. Original recipe.
Adds an explicit reheating check; uses canned cooked beans.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.