Chicken Burritos

Cook time 30 minutes
Servings 4


4 chicken thighs, boneless and skin on

1 red capsicum, sliced

2 tbsp Extra Virgin Olive Oil

1/2 tsp each of paprika

1/2 tsp ground coriander

1/2 tsp cumin seeds

Salt and pepper

1/4 purple cabbage, finely shredded

1/2 x 400g can of black beans drained and rinsed

80g cheddar

4 XL tortilla wraps

Avocado salsa

1 large avocado, mashed

2 tbsp sour cream

Juice 1 lime

¼ salad onion, finely chopped

1 small handful of coriander finely chopped

4-5 drops of tabasco sauce

Chicken Burritos


In a bowl combine extra virgin olive oil, spices and salt and pepper. Add chicken and capsicum and marinate at room temperature for 15 minutes.

For the avocado salsa, combine all of the ingredients and season with salt.

Pre heat a grill or pan on medium-high heat. Place the chicken in one single layer on the grill. Cook for 10-15 minutes until cooked through and caramelised, rotating to cook on both sides. Remove and wipe the grill or pan clean with paper towel. Roughly chop the chicken with the capsicum into bite size pieces after it has rested for a few minutes.

Place the tortillas in to the microwave for 15 seconds to make them more pliable. Lay them on a clean surface and evenly spread avocado in the centre of each tortilla. Top with cabbage and beans, followed by the chicken and cheese. Wrap up into a burrito and then place on to the grill or pan to toast for a minutes.