Chicken Burrito

Ingredients

• 1 onion
• 3 tbsp olive oil
• 1 tsp tomato paste
• 150 g whole wheat rice
• 300 ml Vegetable broth
• 240 g chicken breast fillet (2 fillets)
• Salt
• freshly ground pepper
• chili powder
• 100 g kidney beans (canned)
• 2 Tomatoes
• 1 Avocado
• 1 tsp lemon juice
• 60 g cheddar cheese (1 block)
• 4 whole wheat tortilla sheets

Instructions

1. 1.

   Peel and finely dice the onion. Heat olive oil in a pan. Add the onion and sauté for 3–4 minutes over medium heat. Sauté tomato paste briefly, stir in the rice, then pour in the broth. Cover and simmer for about 20 minutes until cooked. Rinse the chicken breasts, pat dry, and season with salt. Heat remaining olive oil in a pan. Add the chicken and cook for 6–8 minutes until golden brown. Season with pepper and chili powder. Let cool slightly, then slice into strips or pieces. Drain the kidney beans. Wash the tomatoes, quarter them, remove seeds, and cut into strips. Peel, halve, pit the avocado, and mash with a fork. Season with lemon juice and salt. Grate the cheddar cheese. Spread the rice, chicken, beans, tomatoes, and guacamole onto the tortilla sheets and sprinkle with cheese. Roll up and place seam side down on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (or 160 °C fan) for about 5 minutes until the cheese starts to melt. Remove from oven and serve.