ROAST CHICKEN BURRITO
2 Farrah’s Burrito Tortillia's
250g Mexican rice
200g roasted chicken, shredded
1 avocado, sliced
40g red cabbage, thinly shredded
100g black pinto beans, drained and rinsed
½ red onion, finely diced
2 tomatoes, diced
1 red chilli, finely diced
2 tbsp coriander
1 tbsp olive oil
Salt and pepper
Cook the rice and put to one side.
To make the bean salsa:
In a bowl, mix together the pinto beans, red onion, tomato, chilli, coriander and olive oil. Season with salt and pepper to taste.
On each wrap, place half of the rice down the middle, layer with half the roasted chicken, avocado, red cabbage and bean salsa.
Fold up the bottom third, then fold over left side and right side of wrap, then roll upwards from bottom, to seal wrap and form the burrito.