• Serves: 2 people
  • Prep time: 20 minutes
  • Cooking time: 7 minutes
    • Mexican

    Chicken Burrito

    Recipe Information

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    Chicken leftovers (200g cooked weight) * from last nights Roast Chicken

    1 red onion, chopped

    2 tablespoon salsa, jar

    20g cheese, grated

    2 wholewheat wraps

    200g cherry tomatoes (1/2 for side salad, ½ for burrito)

    1 clove of garlic, crushed

    50g baby spinach

    Food Staples:

    60g reduced sodium soy sauce

    60g rice vinegar

    1 tablespoon honey

    1 teaspoon chilli powder

    3 tablespoons water


    Mix soy sauce, rice vinegar, honey, chilli powder and water together in a bowl to make sauce

    Add chicken leftovers and coat well in the sauce

    Place chicken with sauce in a pot on low to medium heat and warm gently for approximately 5-7 minutes

    Add garlic to pot and stir well

    Place wraps on a plate.

    On each wrap add ½ of the warmed chicken, ½ grated cheese, 1 tablespoon salsa and ¼ chopped onion and ½ baby tomotoes

    Roll wrap into a burrito and serve with side salad comprised of spinach, baby tomatoes and the remaining red onion