Use storecupboard ingredients and leftovers for a nutritious, easy-to-make Mexican-style lunch
recipe SARA BUENFELD photograph HANNAH TAYLOR-EDDINGTON
healthy diet plan
Healthy chicken burritos
You can store the chicken and rice filling in the fridge overnight if you want to get ahead with lunch prep. Plus, this is ideal if you’ve had roast chicken on a Sunday as you can use the leftovers.
FIBRE
VIT C
3 OF 5-A-DAY
MAKES 4 PREP 10 mins COOK 25 mins EASY
2 tsp rapeseed oil 1 large red pepper, halved lengthways, deseeded and cut into thick strips 1 tsp cumin seeds 2-3 tsp mild chilli powder, to taste 400g can black beans 198g can sweetcorn, drained 1 tbsp tomato purée 1 large garlic clove, finely grated 220g pouch cooked wholegrain rice (or leftover cooked brown rice) 300g cooked chicken, sliced or shredded (or a combination of leg and breast meat left over from a roast) 15g coriander, chopped 2 small avocados, stoned and quartered 1 lime, juiced 4 large wholemeal tortilla wraps
1Heat the oil in a large non-stick frying pan and cook the peppers, covered, for 10 mins over a low heat until softened and lightly charred.
2Meanwhile, in a dry frying pan, toast the spices gently over a low heat for 2-3 mins until fragrant, then tip in the beans, along with their liquid, the sweetcorn, tomato purée and garlic. Mix well and turn the heat up to medium so
