Chicken Burrito

Chicken Burrito



  • 200 gms Chicken Breasts
  • 200 gms Brown Rice (leftover)
  • 300 gms Black Beans (canned or pre-boiled)
  • 2 Spring Onions, trimmed and sliced
  • 2 Medium Tomatoes, diced
  • 2-3 Cloves Garlic, minced
  • 1 Bunch of Fresh Coriander
  • 1 Lime
  • 4 Flour Tortillas
  • 1 tsp Paprika
  • 1 tsp Ginger paste
  • To taste Salt & Pepper
  • As required Olive Oil


  • Season the chicken with paprika, salt, ground black pepper and ginger paste.
  • Place the chicken over the pre-heated pan for like 10 minutes or until cooked through, turning once a while. Take out from the heat & set it aside.
  • Heat the large frying pan and fry garlic and coriander stalks for minute.
  • Add the beans and fry for few minutes.
  • Add the rice and cook it for 5 minutes, stirring occasionally.
  • Add lime zest and roughly chopped coriander. Stir well and remove from the heat.
  • Mix the tomatoes, sliced spring onions, chopped coriander leaves and lemon juice in a bowl. Add salt & pepper to taste.
  • Shred the cooled chicken.
  • Heat the tortilla on the pan for minute to soften.
  • Place the tortillas on the board, divide chicken, beans & rice and salsa into 4 equal parts; spoon over those 4 tortillas.
  • Wrap up the burrito and serve with wedge of lime.

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