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Chicken Basmati Burrito

Prep Time5 minsCook Time10 mins

Chicken Basmati Burrito: One of our quickest recipes yet. This is lean muscle meal prep at it's finest, and at it's cheapest!

 4 cups Basmati Rice
 1 kg Diced Chicken Breast
 2 Tomatoes
 60 g Baby Leaf Spinach
 210 ml Oyster Sauce
 5 Helga - Lower Carb Wholemeal Wraps

Place 4 cups of basmati rice in a rice cooker or saucepan and add 4 cups of water (if in a saucepan bring to the boil and then allow to simmer for 10 minutes, checking the rice throughout).


Heat a large pan, and coat the surface with olive oil. Add your diced chicken breast to the surface of the pan, mixing through until the chicken is browned. Once the chicken is browned, add your spinach to the pan, until it shrinks to approx 1/5 of its original size.


Add the Oyster sauce to the pan, mixing it through and ensuring the chicken is well covered.


Dice your tomatoes into small squares.


Cover the base of your containers or bowl with the low carb wrap, shape the wrap to the inside of the container.


Add the contents of the pan on one side of the wrap, before adding the rice to the other side. Add your diced tomato on top, before adding a scoop of sour cream if you wish. For extra flavour, add some grated cheese to the top, then microwave for a short time to melt.

Distribute the mixture into your desired amount of tubs.

4 containers: 717 cal
5 containers: 573 cal
6 containers: 478 cal
7 containers: 409 cal
8 containers: 358 cal

Nutrition Facts

Servings 5

Amount Per Serving
Calories 573
% Daily Value *
Total Fat 7.8g12%
Total Carbohydrate 62.4g21%
Protein 55.2g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.