Chicken and spinach burritos

Chicken and spinach burritos
prep: 15 minutes
cook: 15 minutes
serving: 2

Nutrition Facts

each serving
KCal 483
Carbs 61.6g
fiber 10.1g
Protein 27.8g
Fat 11.7g
Saturates 3.2g
Sugars 8.6g
Salt 0.86g
Fruit/Veg Portion 2

Ingredients

all 14 types
  1. 60g brown basmati rice
  2. 2 tsp rapeseed oil
  3. 1 onion, finely chopped
  4. 1 chicken breast (approx. 125g), cut into strips
  5. half green pepper, chopped
  6. half red pepper, chopped
  7. 2 cloves garlic, crushed
  8. 1 tsp mild chilli powder (hot if you prefer)
  9. 1 tsp ground cumin
  10. 1 tsp oregano
  11. 150g frozen spinach, defrosted and water squeezed out
  12. 2 large plain tortillas
  13. 1 tbsp low-fat garlic and herb cream cheese
  14. salad, to serve

Directions

5 steps in total
Step 1

Put the rice in a small saucepan with 75ml of boiling water, cover and cook for 10 minutes. Leave to stand with the lid on for a further 5 minutes.

Step 2

Meanwhile, add the oil to a saucepan, add the onion and cook for 3-4 minutes.

Step 3

Add the chicken strips and chopped peppers. Stir for 4 minutes until the chicken is cooked.

Step 4

Add the garlic, chilli, cumin and oregano. Mix together for another minute. Stir in the spinach and the cooked rice. Mix well.

Step 5

Warm the tortillas in a dry frying pan or in the microwave for 30 seconds. Lay them out on a board and spread the centre of each tortilla with the cream cheese. Divide the chicken and rice mixture between them and roll up, tucking in the sides, to form a neat parcel. Roll the parcel up tightly in foil, twisting the ends so they are easy to hold. Serve with salad.

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