Chicken Burritos

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 454 g (1 lb)boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
• 355 ml (1 1/2 cups)water
• 10 ml (2 teaspoons)lime juice
• 240 ml (1 cup)thick and chunky salsa
• 1 boxHamburger Helper chicken fried rice
• 1 can (425 g (15 oz)), drained and rinsedblack beans
• 1 can (311 g (11 oz)), drainedwhole-kernel corn with red and green peppers
• 10 tortillas from 2 packages (312 g (11 oz) each; 8-count packages)Old El Paso flour tortillas for burritos
• to taste, if desiredsour cream

Instructions

1. 1

   Cook the chicken

   Heat the oil in a 25 cm (10-inch) frying pan over medium heat. Add the chicken and cook for 8 to 10 minutes, stirring occasionally, until it is no longer pink in the centre.

2. 2

   Simmer the filling

   Stir in the water, lime juice, salsa and the contents of the sauce-mix pouch until combined. Add the beans, corn and uncooked rice from the box, then bring to the boil. Lower the heat, cover and simmer for 20 to 25 minutes, or until the rice is tender.

3. 3

   Warm the tortillas

   Meanwhile, heat the tortillas according to the instructions on the package.

4. 4

   Fill and fold

   Spoon slightly less than 1 cup of the chicken mixture down the centre of each warm tortilla and add sour cream. Fold the bottom edge 2.5 cm (1 inch) over the filling, fold the sides in so they overlap, then fold the top over the sides.

What are chicken burritos?

A burrito is a filled flour tortilla folded around its contents, a format associated with Mexican cooking. This version takes a convenient route, using a packaged chicken fried rice mix as the base for a filling with chicken, beans, corn and salsa.

The rice mix supplies seasoning and rice in one box, while the beans and corn make the filling hearty enough to divide among ten tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 23g protein, 69g carbs, 12g fat.

Rice, tortillas, beans and corn provide much of the carbohydrate, while the chicken and beans contribute protein. The oil, tortillas and optional sour cream contribute fat; serve with salad or other vegetables to balance the plate.

The boxed mix and other ingredients

Rice mix: the recipe uses both the sauce-mix pouch and the uncooked rice pouch. Add them at the stages given so the rice cooks in the liquid with the rest of the filling.

Beans and corn: drain the tins before adding them, so their liquid does not change the proportions of the simmering mixture. The corn in this recipe already includes red and green peppers.

Cooking the chicken

Even pieces: cutting the chicken into 2.5 cm pieces helps it cook at a similar rate. Stir occasionally while it browns in the oil.

Doneness: cook for 8 to 10 minutes, checking that the pieces are no longer pink in the centre before adding the other filling ingredients.

Getting tender rice

Covered simmer: once the mixture reaches the boil, reduce the heat and keep the frying pan covered. This gives the rice time to absorb the liquid and soften.

Texture cue: start checking at 20 minutes; the recipe allows up to 25 minutes. The rice should be tender before you take the pan off the heat.

Folding the burritos

Warm tortillas: heat them as directed on their package so they are ready to fill. Spoon slightly less than 1 cup of filling down the centre of each one.

Close the wrap: fold the bottom over the filling, bring the sides in until they overlap, then fold the top over the sides as directed. Adding sour cream is optional.

What to serve alongside

The burritos bring together rice, chicken, beans and corn, so they can be served on their own. A simple green salad or extra salsa makes an easy accompaniment without complicating the meal.

For a larger spread, put sour cream and salsa on the table so everyone can add them to their own burrito.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so it cooks evenly.
• Drain and rinse the beans before adding them to the pan.
• Keep the pan covered during the rice simmer.
• Check that the rice is tender before assembling the burritos.
• Warm the tortillas according to their package instructions before filling.

Variations

• Add avocado: serve sliced avocado alongside the burritos.
• Extra salsa: offer additional salsa at the table for a fresher, saucier finish.
• More heat: choose a spicier salsa if you prefer a hotter filling.
• Skip the sour cream: leave it out or let everyone add their own.
• Serve as a bowl: spoon the filling into bowls instead of wrapping it in tortillas.

Common mistakes to avoid

• Crowding the chicken pieces: use a suitably sized frying pan and stir occasionally so they cook through.
• Adding undrained tins: drain the beans and corn first to avoid excess liquid.
• Uncovered simmering: keep the pan covered so the rice can cook in the measured liquid.
• Stopping too soon: simmer until the rice is tender, allowing up to 25 minutes.
• Overfilling tortillas: use slightly less than 1 cup of mixture per tortilla so it can be folded closed.

How to store

Refrigerate leftover filling in a covered container and use within 3 to 4 days. Reheat it until piping hot, then warm fresh tortillas for serving; store assembled burritos separately if possible.

Frequently asked questions