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Try these chicken burritos, then check out our beef burritos, chicken burrito bowl, chicken tikka burritos and vegetarian burritos.

For more Mexican-style ways with chicken, try our chicken tacos, chicken enchiladas and chicken fajitas.

Watch our 20-second video for the easiest way to stone an avocado...

  • 400g tin black beans
    rinsed and drained
  • 2 vine tomatoes
    finely diced
  • 1 small red onion
    finely chopped
  • a small bunch coriander
    chopped 
  • 1 tsp ground cumin
  • 1 lime
    juiced
  • 1 avocado
  • 1 red chilli
    finely chopped
  • 2 tbsp chipotle paste
  • 2 tbsp  tomato purée
  • 1 tsp red wine vinegar
  • 150ml chicken stock
  • 2 cooked chicken breasts
    shredded
  • 4 large tortillas
  • 100g cheddar
    grated

Nutrition:

  • kcal458
  • fat19.3g
  • saturates7.7g
  • carbs33.9g
  • fibre8.3g
  • protein33g
  • salt1.5g

Method

  • step 1

    Mix the beans with the tomatoes, half the onion, half the coriander, the cumin, juice of 1/2 lime and season.

  • step 2

    Mash the avocado with the juice of 1/2 lime, the rest of the onion and coriander, the chilli and season.

  • step 3

    Heat a pan and add the chipotle paste, tomato purée, red wine vinegar and stock. Bring to a simmer and cook for 5 minutes. Stir in the chicken and cook until until piping hot.

  • step 4

    Divide the beans between the tortillas (arrange them neatly across the middle of the tortilla). Spoon the hot chicken on top followed by cheese, then the guacamole. Fold in the sides then roll up into a burrito. Cut in half and serve.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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