Big flour tortillas stuffed with chicken, rice, beans and cheese

$4.39/serving$4.52at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken breast350 g
• flour tortilla2 extra-large
• long grain rice1/2 cup
• turtle beans (canned, drained)1 can
• cheddar cheese1 cup, grated
• chili powder2 tsp
• cumin1 tsp
• sour cream1/4 cup
• lime1 ea
• cilantroa handful

Method

1Rice on

• •Rinse the rice under cold water until the water runs clear.
• •Add the rice to a pot with 3/4 cup salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 15 minutes until the water is absorbed.
• •Fluff with the juice of half of the lime and half of the chopped cilantro.

2Cook the chicken

• •Meanwhile, cut the chicken breast into 1/2 inch pieces and toss with the chili powder, cumin and a pinch of salt.
• •Heat 1 tbsp oil in a pan over medium-high heat.
• •Cook the chicken 5 to 6 minutes, tossing once, until golden and cooked through.
• •Stir in the drained black beans and warm 2 minutes.

3Build the burritos

• •Warm the tortillas in a dry pan 20 seconds per side so they roll without cracking.
• •Down the centre of each, layer half the rice, the chicken and beans, the cheddar and a stripe of sour cream.
• •Fold in the sides, then roll tightly away from you into a burrito.

4Toast

• •Toast the burritos seam side down in the dry pan over medium heat 2 minutes per side until golden and sealed.

5Plate

• •Halve on an angle.
• •Garnish with the remaining cilantro and serve with the rest of the lime in wedges.