Rotisserie chicken burritos

Use roast or rotisserie chicken here – burrito wraps are great for using up leftover meat, as the amount you use is flexible.

SERVES 4

PREP 15 mins COOK 15 mins

✱ 2tbsp oil

✱ 1 small onion, peeled and diced

✱ 1 small cooked rotisserie chicken, cut into bite-size pieces

✱ 2tbsp fajita seasoning

✱ 400g tin mixed beans in chilli sauce (or use Mexican refried beans)

✱ 250g pouch microwaveable rice (plain or flavoured – Mexican style is a good choice)

✱ 4 large flour tortillas, warmed in the oven or microwave

✱ 75g Cheddar, finely grated

✱ 2tbsp pickled jalapeños, drained and roughly chopped

✱ Small bunch fresh coriander, roughly chopped

✱ 4tbsp tomato salsa

✱ 4tbsp soured cream

✱ 1 little gem lettuce, washed and torn into individual leaves

YOU WILL NEED

✱ Kitchen foil

1

Heat the oil in a large frying pan over a medium-high heat. Add the onion, chicken, fajita seasoning and ¼tsp each of salt and pepper. Toss together and fry for 5-6 mins, stirring often, until the chicken is hot and the onion starts to soften.

2

Move the chicken to the side of the pan. Add the beans in chilli sauce and heat through for 5-6 mins, stirring often and squishing the beans with the back of a spoon as they heat through. Stir the chicken a few times too, so it doesn’t burn. 3

Meanwhile heat the rice according to the pack instructions.

4

Lay out 4 large pieces of foil and place a warmed tortilla on each.

5

Divide the rice, chicken and beans between the tortillas. Try to arrange on the bottom half of each tortilla (so it’s easier to roll up later). Top with the cheese, jalapeños, coriander, salsa and soured cream, then layer lettuce leaves on top. 6

Roll the burrito up, tucking the ends in as you roll. Wrap in the foil and serve. Recipes from Kitchen

Sanctuary Quick & Easy:

Delicious 30-minute

Dinners by Nicky

Corbishley (£22,

Kyle Books).