Chipotle chicken burritos

Name: Chipotle chicken burritos
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 1 pack Waitrose Slow Cooked Smoky Chipotle Chicken; 1 unwaxed lime, zest and juice; 150 ml sour cream; 150 g red cabbage, shredded; ½ red onion, finely sliced; 400 g black beans, drained and rinsed; 250 g pack microwaveable wholegrain rice; 6 Essential Large Tortilla Wraps; 175 g mature Cheddar cheese, grated; 1 Waitrose & Partners Extra Large Perfectly Ripe Avocado

These Mexican-inspired wraps go deliciously crispy in an air fryer, but a regular frying pan works just as well.

0 out of 5 stars(0) Rate this recipe

HealthySource of fibreSource of protein1 of your 5 a day5 plant varieties

Serves6
CourseMain meal
Prepare25 mins
Cook35 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 pack Waitrose Slow Cooked Smoky Chipotle Chicken
1 unwaxed lime, zest and juice
150ml sour cream
150g red cabbage, shredded
½ red onion, finely sliced
400g black beans, drained and rinsed
250g pack microwaveable wholegrain rice
6 Essential Large Tortilla Wraps
175g mature Cheddar cheese, grated
1 Waitrose & Partners Extra Large Perfectly Ripe Avocado

Heat an air fryer to 180ºC. Set aside the sauce sachet, then empty the chicken bag into an ovenproof dish. Cover with foil and bake in the air fryer for 15 minutes (or in the oven according to pack instructions). Meanwhile, in a small bowl, mix the lime zest and soured cream; season and set aside. In a separate bowl, toss together the cabbage, onion, lime juice and a pinch of salt; set aside.
Remove the foil from the chicken; drain off any juices. Shred the meat, then stir through the reserved sauce and the black beans. Return to the air fryer, uncovered, for 10 minutes until piping hot throughout. Meanwhile, heat the rice according to pack instructions.
Lay a tortilla wrap on a clean surface. Add a sprinkling of cheese, then top with some chicken, rice, pickled cabbage and avocado.
Fold the sides of tortilla inwards over the filling. Holding the sides in place, lift the bottom flap of the wrap up and over the sides to enclose the filling. Roll over the top of the tortilla so you end up with the seam on the bottom.
Repeat using the remaining ingredients to make 6 burritos. Transfer to the air fryer, seam-side down, and cook in batches for 5-6 minutes until lightly golden and crisp (or see tip to cook in a pan). Serve with the lime soured cream on the side.

Cook’s tip

No air fryer?

Cook the chicken in the oven according to pack instructions. Assemble the burritos, then put them seam-side down in a hot, dry frying pan set over a medium heat, cooking for a couple of minutes on each side until golden.

Typical values per serving when made using specific products in recipe