3 chicken breasts
1 tsp of coconut oil
1 tin of mixed beans
1 packet of microwave rice (125g)
1 red pepper
1 green pepper
1 red onion
250g of tomato passata
1 tbsp of garlic powder
1 tbsp of cumin
1 tsp of chipotle flakes
1 tbsp of smoked paprika
1 large tortilla per portion
1 tsp of chipotle salsa per portion (I used Wahaca)
20g of grated low fat cheese per portion (I used cheddar)
- pre-heat pan, chop up chicken breasts and red onion into small cubes before adding to the pan with the coconut oil and garlic powder. Cook for 5 minutes on high heat.
- Then chop up both red and green peppers and add along with all other filling ingredients. Reduce heat, stir occasionally and cook for a further 10-12 minutes.
- At this point get your tortilla ready on a flat surface and add filling onto the centre of the tortilla (not too much), before adding the chipotle salsa and grated cheese over the top. Then fold up. Make sure to youtube this if you’re unsure on how to wrap a burrito as there are a load of good videos! I liked this video best
- Finally, wrap it up in foil so that it stays compact and doesn’t fall apart as you tuck in!
Calories per portion: 540
Macros per portion: 42g of protein, 68g of carbs, 11g of fat