Leftover chicken and rice burrito bowls

Need a great recipe to use up leaf over chicken?  Look no further than easy Mexican chicken and rice burrito bowls.  Delicious.


2 limes 
1 small red onion (thinly sliced)
2 tortilla wraps
1 tbsp vegetable oil
2-3 tbsp fajita spice mix
200ml tomato passata
250g cooked basmati rice 
198g tin sweetcorn (drained)
400g tin black beans (drained and rinsed)
A large handful fresh coriander (roughly chopped)


Juice the limes into a small bowl add the red onion and a large pinch of salt. Mix and set aside to quick-pickle.

Heat the grill to medium-high. Grill the wraps for a minute or so on each side until lightly golden.

Heat the vegetable oil in a frying pan and add the spice mix – fry for about a minute until fragrant.

Pour in the passata and bring to a simmer, cook for a few minutes then add the rice. Cook for 5 minutes until piping hot.

Mix together the sweetcorn, black beans and most of the coriander together in a bowl.

Between 4 bowls, divide the rice, sweetcorn / bean mixture, red onion pickle and shredded chicken. break up the tortillas and scatter over the top with the remaining coriander

Serve with a lime wedges each to squeeze over.

Enjoy left over chicken in the most deliciously tasty and easy way!


Recipe from Delicious magazine