These lightened up burritos can be made as pictured, a smaller wrap, or as a bigger more traditionally sized burrito – depending on how hungry you are. The mini burritos are also ideal for little hands if you’re cooking for kids!

The chicken is spiced with cumin and smoky paprika and then paired with a super fresh slaw, a creamy avocado sauce and tomato rice – made with brown rice for extra fibre. It’s such a simple meal but filled with loads of flavour. I love making enough for lunch the next day too, you can either wrap them and risk sogginess or just pack the ingredients in some tupperware and make them at the time.

If you want to get really ridiculously tasty use the technique for sealing the burritos I use in my vegetarian burritos and seal them with cheese. Or be a little more HEALTH and just wrap them in baking paper.

This tomato rice will definitely be making an appearance in future rice bowls. The smell of it cooking is so comforting, the warm spices and tomato are a simple and perfect combination. The smell of the rice getting all toasty and crispy on the bottom at the end of cooking is one of my favourite smells. Toasting the grains before adding the liquid help intensify that flavour.

The avocado crema is like a looser saucier version of guac and acts as your sauce in this burrito. you could add a habenero hot sauce if you want more heat but I love the gentle smokey spice of the chicken and tomato rice getting a chance to shine through.

I know this ingredients list probs looks a little hectic but I’ve separated it into the different components of the burrito to make it easy to use – this means some ingredients are repeated. Do you find using a recipe like this easier or do you prefer just all the ingredients in the one list then the amount to use specified within the recipe?

If you need help wrapping your burrito then this handy little tutorial will be your friend… otherwise just wrap how you please!

Makes 8 smaller wraps

Ingredients

Tomato Rice

1 Tbs extra virgin olive oil

2 cloves garlic, crushed

1 Tbs finely chopped coriander stalks and root

1/2 tsp smoked paprika

1 cup short grain brown rice

1 cup water

1 cup chopped tomatoes

Chicken

1 x Chicken breast sliced into 2cm wide, 4cm long pieces (approx)

1 tsp paprika, smoked

2 cloves garlic, crushed

1/2 tsp cumin, ground

1 Tbs extra virgin olive oil

Slaw

3 cups red cabbage, finely sliced

1 carrot finely sliced

1/4 cup finely chopped

1/4 cup coriander leaves

1 Tbs apple cider vinegar (or lime juice)

1/4 tsp salt

Avocado Crema

1 large avocado

1/3 cup coriander (leaves, stalk and root mixed up)

1/4 cup sring onion

juice of 1 lime

1 tsp lime zest

1 birds eye chilli, seeds removed

2 Tbs water

1 Tbs extra virgin olive oil

generous pinch of salt and pepper

Other

100g tasty cheddar or cotija if you can get it

4 radishes, finely sliced

8 wraps, I use a spelt variety or wholegrain/wholemeal

Directions

Rice: Heat the oil in the bottom of a small-medium pot, add the garlic, paprika and coriander stem/root and fry for a minute or until very Fragrant. Add the rice and stir to coat in the flavours. Toast for 1 minute and then add the tomato and water, stir to combine. Cover with a lid and simmer for 25-30 minutes. Or until rice is tender and just starting to get crispy on the bottom. Allow to sit with the lid on, off the heat, until ready to use.

Slaw: Mix together all the slaw ingredients in a non reactive bowl and set aside.

Avocado Crema: Place all ingredients in a food processor or high speed blender and blitz until smooth and creamy.

Chicken: Combine all ingredients in a non reactive bowl and toss to coat the chicken evenly. Place a non stick pan on medium high heat. Once hot add the chicken and cook for 5 minutes or until cooked through. Stir the chicken frequently so it picks up some colour on each side.

Place wrap in front of you and layer with rice, slaw, cheese, chicken and the avocado crema. Wrap up and repeat!

HH. x