Cheesy Chicken Burrito

A Traditional Mexican Wrap Filled With Rice, Cheese, Chicken And Spices. Nice With A Salad For Dinner Or Alone As A Party Snack.

• Ready In: 35 mins
• Serves: 3-5
• Yields: 8 Burritos

Ingredients

• 90  g long grain rice
• 15  ml  vegetable oil
• 1  onion
• 200  g canned tomatoes
• 400  g chicken breasts
• 150  g cheddar cheese
• 60  ml sour cream
• 2 1⁄2 ml chili powder
• 5  ml cumin
• 326  g flour tortillas
• 1  pinch  salt and pepper

Directions

1. Half fill a pan of water and bring to the boil.
2. Sprinkle the water with salt and add the rice. Cook for 8 minutes.
3. Chop onion and grate the cheese.
4. Heat oil in a large pan then add the chopped onion, chilli powder and cumin for 2-3 minutes.
5. Drain the rice then add to the large pan along with the tomatoes. Cook until the juice has absorbed.
6. Set pan aside.
7. Put chicken breasts into another large pan and pour in enough water to cover and bring to the boil. Simmer for 10-15 minutes.
8. Place the chicken on a plate and using forks, shred the chicken.
9. Now add then chicken to the rice filling, along with the grated cheese.
10. Stir in the soured cream to the filling.
11. Wrap the tortillas in cling film and heat in a microwave for 1 minute.
12. Spoon one eighth of the filling into the centre of the tortilla and fold both sides. Fold from the bottom up and the top down to form a parcel.
13. Complete for the rest of the tortillas and serve.