Name: Chicken and spinach burritos
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 2
Ingredients: 60g brown basmati rice; 2 tsp rapeseed oil; 1 onion, finely chopped; 1 chicken breast (approx. 125g), cut into strips; half green pepper, chopped; half red pepper, chopped; 2 cloves garlic, crushed; 1 tsp mild chilli powder (hot if you prefer); 1 tsp ground cumin; 1 tsp oregano; 150g frozen spinach, defrosted and water squeezed out; 2 large plain tortillas; 1 tbsp low-fat garlic and herb cream cheese; salad, to serve

These burritos are filling, and with salad, make a substantial lunch or light dinner.

Serves

Prep

15 minutes

Cook

15 minutes

Each 360g serving contains (excludes serving suggestion)

KCal

483

Carbs

61.6g

Fibre

10.1g

Protein

27.8g

Fat

11.7g

Saturates

3.2g

Sugars

8.6g

Salt

0.86g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

60g brown basmati rice

2 tsp rapeseed oil

1 onion, finely chopped

1 chicken breast (approx. 125g), cut into strips

half green pepper, chopped

half red pepper, chopped

2 cloves garlic, crushed

1 tsp mild chilli powder (hot if you prefer)

1 tsp ground cumin

1 tsp oregano

150g frozen spinach, defrosted and water squeezed out

2 large plain tortillas

1 tbsp low-fat garlic and herb cream cheese

salad, to serve

Please view Whisk.com privacy policy for more information

Method

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.

Recipe tips