Chicken and Bean Burritos: An easy Mexican classic
Heat a large oiled frying pan on medium heat, add the onion, cook until translucent.
Add diced chicken to the pan and cook until browned all over.
Add the carrot, zucchini and capsicum, stir. Add the tomato paste and the burrito seasoning.
Let simmer on the stove top for approximately 5-10 minutes until all ingredients are soft and mixed well together.
Cover burrito wraps with cling wrap and place in a microwave for 30 seconds to soften. Lay on a flat surface.
Place 1-2 large spoonfuls of filling in the centre of the burrito, add a handful of spinach on top and then add cheese.
Fold the short end of the tortilla up so the contents do not spill out from the bottom. Fold one of the long sides over the top of the filling. Place your fingers perpendicular across the fold, cup the tortilla over the filling and push the edge against the filling to make sure the fold is tight.
Wrap the remaining long end over both folds. Wrap foil around the burrito and then cut with a sharp knife down the middle (if you're saving for meals throughout the week, don't cut in half now just leave them fully wrapped).
Enjoy your mini Mexican feast!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.