Raid-the-fridge burritos

Serves 4 (1½ burritos per person) Prep 30 mins Cook 30 mins £1.10 a portion 878 kcals, 28g fat, 10g sat. fat, 13g sugar

1 tbsp vegetable oil 1 red or white onion, or 4 spring onions,

chopped 400g mixed veg of your choice (we used

carrots, red pepper and sweetcorn) 200g leftover chicken, ham, beef or

pork, chopped into small chunks 2 x 250g packs ready-cooked lime

& coriander rice 400g can red kidney beans in

chilli sauce 1 avocado, chopped 6 large wraps 100g grated cheddar 1 egg, beaten soured cream, to serve (optional)

Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.

Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/ gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan ( keep the pan hot, you’ll need to use it again). Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope. Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.

Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve them with some soured cream, if you like.