Rotisserie Chicken Burritos

By Kitchen Sanctuary

Ingredients

4 large flour tortillas (warmed in the oven or microwave)
1 small cooked rotisserie chicken ((we want to get around 500g (1lb) of meat off it))
2 tbsp oil
1 small onion (peeled and diced)
2 tbsp fajita seasoning
¼ tsp salt
¼ tsp ground black pepper
1 x 400g (14 oz) can mixed beans in chilli sauce
1 x 250g (9 oz) pack ready-cooked rice ((plain or flavoured Mexican style is a good choice))
75 g (¾ cup) finely grated (shredded) Cheddar cheese
2 tbsp pickled jalapeños (drained and roughly chopped)
a small bunch of fresh coriander ((cilantro), roughly chopped)
4 tsp tomato salsa
4 tsp sour cream
1 little gem lettuce (washed and torn into individual leaves)

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Place the cooked chicken on a board and slice or tear off the meat. Break into bite-size shreds.

Heat the oil in a large frying pan (skillet) over a mediumhigh heat. Add the onion, chicken, fajita seasoning, salt and pepper. Toss together and fry for 56 minutes, stirring often, until the chicken is hot and the onion starts to soften.

Move the chicken to the side of the pan. Add the beans in chilli sauce and heat through for 56 minutes, stirring often and squishing the beans with the back of a spoon as they heat through. Stir the chicken a few times too, so it doesn't burn.

While the chicken and beans are cooking, heat the rice, as per the packet instructions (usually a couple of minutes in the microwave).

Lay out four large pieces of foil and place a warmed tortilla on each piece of foil.

Divide the rice, chicken and beans between the tortillas. Try to arrange on the bottom half of each tortilla (so it's easier to roll up later). Top with the cheese, jalapeños, coriander, salsa and sour cream, then layer a couple of lettuce leaves on top.

Roll the burrito up, tucking the ends in as you roll. Wrap in the foil and twist the ends, then serve.