Bangin’ Burrito with Chicken and Mexican Rice


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 20 mins
Cooking time: 20 mins
Post workout meal
Family friendly

Use gluten-free if required*


1 tbsp olive oil

0.5 tsp chilli powder

1 tsp cumin

1 tsp paprika

1 tsp dried oregano

4 medium chicken fillet

1 medium onion

3 mixed bell peppers

1 garlic cloves

1 pinch black pepper

1 large tomatoes

4 spring onions

2 lime juice

2 avocado

250 g mexican style rice pouch

handful fresh coriander

4 wholemeal wrap*

4 tbsp greek style natural yogurt

60 g grated cheddar cheese



  1. For the guacamole: Squish the avocados in a large bowl using the back of a fork.
  2. Add the diced tomatoes, sliced spring onions, and the juice of the limes for some zing and set to one side.
    1. For the chicken – in a large bowl mix together the oil, oregano, and the spice. Cut the chicken into chunks. Tip the chicken into the spices and give it a good massage to get the flavours in.
  3. Get a large frying pan smoking hot. Tip in the spicy chicken and fry on a hot heat until fully cooked, then remove from the pan to rest.
  4. Tip the sliced peppers, onions and sliced garlic into the same pan and fry until they’re just cooked and starting to char.
  5. Put the chicken back into the pan with the vegetables.
  6. Heat the pouch of mexican rice and the tortillas.
  7. Sprinkle the rice and spicy chicken with the coriander and serve with a dollop of the guacamole and natural yogurt, sprinkle with grated cheese.

Serve and Enjoy.