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

Nutritional Information:

Each 360g serving contains (excludes serving suggestion)

KCal: 483
Carbs: 61.6g
Fibre: 10.1g
Protein: 27.8g
Fat: 11.7g
(Medium)
Saturates: 3.2g
(Low)
Sugars: 8.6g
(Low)
Salt: 0.86g
(Low)
Fruit/Veg Portion: 2

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

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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.

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