Chicken and Bean Burritos

with Salsa and Cheddar
The whole family can dig into this Mexican feast!
2,581 Reviews
Cals 1251 · Prot 97 · Carbs 125 · Fat 59
Family-Friendly
Try Hello Chef Now
40 min
Chicken and Bean Burritos with Salsa and Cheddar
The whole family can dig into this Mexican feast!
2,581 Reviews
Cals 1251 · Prot 97 · Carbs 125 · Fat 59
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Filling
Chicken mince
400 Grams
Red onion
1 Piece
Garlic cloves
4 Piece
Small zucchini
1 Piece
Red kidney beans
240 Grams
Olive oil
1 Tbsp
Taco seasoning
15 Grams
Smoked paprika powder
2 Grams
Tomato paste
70 Grams
Water
200 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Brown sugar
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Wholewheat tortilla wraps
4 Piece
Mild tomato salsa
200 Grams
Grated orange cheddar 4*
60 Grams
Grated cheddar 4*
60 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Finely chop or grate the zucchini. Rinse and drain the kidney beans.
Fry filling

2 Fry filling

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken mince and fry for 3 min. Add the onion, zucchini and garlic. Fry for 5 min further.
Simmer

3 Simmer

Add the taco seasoning (spicy!), smoked paprika and tomato paste. Stir well. Add the measured water, 0.5/1/1 stock cube, sugar and drained kidney beans. Simmer for 5 min. Season with salt and pepper to taste.
Bake

4 Bake

Fill the tortilla wraps with the chicken and bean mixture. Roll them tightly and place them in an ovenproof dish, seam-side down. Top with the tomato salsa (spicy!) and sprinkle with both grated cheddar cheeses. Bake for 15 min until the cheese is golden and melted.
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