For the filling:

  • 2 large chicken breasts

  • For a meatless burrito, use mushrooms

  • 1 tsp Mexican spice mix/rub

  • Vegetable oil for cooking

For the burrito:

  • Four 12” flour or gluten free tortillas

  • A 400g tin black beans or refried beans

  • 100g shredded mozzarella or cheddar cheese

  • 60g sour cream

  • One head of iceberg lettuce

  • Pickled jalapeño peppers (optional)

For the tomato salsa:

  • 6 tomatoes, diced

  • 1 red onion, diced

  • ½ bunch coriander, finely chopped

  • Juice of 2 limes

  • Salt

  • 1 pickled jalapeño pepper (optional)

For the Mexican rice:

  • 360g (2 cups) basmati rice

  • 700ml (3 cups) water

  • 1 bay leaf

  • ½ tsp salt

  • 1 tsp olive oil

  • 2 tbsp lime juice

  • 1 tbsp lemon juice

  • ¼ cup chopped coriander

  • salt

Key Equipment

  • Pot

  • Mixing bowls

  • Non-stick frying pan


To make the rice:

  1. Place the rice, water, bay leaf and salt into a pot and bring to a boil over a high heat with the lid on.

  2. When the rice starts to boil, turn down the heat to medium and simmer for 18 minutes.

  3. Turn off/remove the pot from the heat, and let the rice steam for at least 5 minutes. To keep the steam in, don’t open the lid until the time is up.

  4. Allow the rice to cool down slightly before mixing well with the rest of the rice ingredients.

  5. Season to taste with salt.

To make the salsa:

  1. In a mixing bowl, combine all of the salsa ingredients together and mix well with a spoon.

  2. Cover, and let everything marinate for at least 30 minutes before using, either out on your counter, or in the fridge.

To prepare your chicken:

  1. Season chicken breast with salt, pepper and your favourite spice rub.

  2. In a non-stick frying pan over medium heat, cook chicken breast for about 7 to 8 minutes, turning the chicken breast over every 30 seconds or so.

  3. Allow chicken breast to rest for 5 minutes before slicing into strips with a sharp knife (be careful!).

To prepare your mushrooms:

  1. Slice mushrooms

  2. Heat oil in a non-stick frying pan, then add mushrooms and sauté. Add your Mexican spice mix, salt and pepper.

To assemble your burritos:

  1. Heat up your tortillas gently in a non-stick frying pan, or by following the instructions on your tortilla pack.

  2. Place rice, sliced chicken/mushrooms, cheese, beans and the rest of the garnishes in the centre of the tortilla. Be careful not to overfill, as you won’t be able to roll the burrito up! Top everything with sour cream.

  3. Fold in the sides first, then roll your burrito up. To make sure the burrito holds its shape, wrap with aluminium foil.

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