You love roast chicken, but you also have an affinity for burritos. The perfect solution? Combine the two! Healthy, packed with flavour and nutrition and fun to make, this recipe is one that will make your day, any day. Especially if you have leftover roast chicken, this is one of the tastiest ways to enjoy your roast again.
Ingredients
- 1 cup jasmine rice, rinsed well
- 1 Tbsp. olive oil
- 4 Tbsp. chopped coriander
- 1 store-bought rotisserie chicken, shredded
- 1 cup store-bought tomato salsa
- 2 tsp. paprika
- 1 red pepper, deseeded and chopped
- ½ red onion, finely chopped
- 2 roma tomatoes, finely chopped
- ½ lemon, juiced
- 1 cup tinned chopped pineapple, drained
- 1 mielie, charred and kernels removed
- 2 avocados, chopped
- 1 cup tinned black beans, drained and seasoned
- ⅓ cup plain yoghurt
- ⅓ cup coriander leaves
- 1 lime, cut into wedges
- 2 wraps, cut into triangles and toasted
Instructions
METHOD
COOK rice according to package instructions. Stir through olive oil and 2 tbsp chopped coriander.
MIX shredded chicken, tomato salsa and paprika in a bowl. Season to taste.
TOSS the pepper, red onion, tomatoes, lemon juice, tinned pineapple and remaining coriander together in a bowl. Season with salt and pepper.
ARRANGE the rice, chicken, red pepper salsa, mielie kernels, avocado and beans in serving bowls and top with plain yoghurt and fresh coriander. Serve alongside lime wedges and toasted tortillas.
