Chicken Burrito Style Wraps

These are an homage to burritos, well sort of in so far as they’re spicy and in a wrap!

I had leftover chicken and was really fed up of having the same thing over and over, spotted the wraps in the cupboard and decided to make something different for a change

They are syn free when using the wrap as your HEB and cheese as part of your HEA

Ingredients:

2 cups of cooked shredded or chunked chicken

1 cup cooked rice

1 tin of taco beans in spicy sauce

1 cup sweetcorn (I used frozen)

1 red onion sliced and cooked

Lime juice

Taco seasoning

Weight watchers wraps

1 box passata

Grated cheese

 

Method:

Pre heat the oven to 220 or gas mark 6

In a large bowl combine the chicken, rice, beans and sauce, sweetcorn and red onion.  Squeeze in the juice of a lime or a good squirt of lime juice from a bottle

 

Mix well and add a few tablespoons of passata and 2 teaspoons of the taco seasoning so everything is evenly distributed

Get the oven proof dish you plan to cook the wraps in and put a thin layer of passata on the bottom, it stops them sticking to your dish and adds extra flavour

Take a wrap and spoon some of your mixture onto it, you’re going to want to go of centre and not overfill it as you have to fold it still but go to the edges on about 1/3 of the whole base

 

Fold the wraps over, they don’t need to be tight but you do want to completely roll the entire thing so it makes a portion that you can lift out of your dish.  Tuck the ends in.  This doesn’t have to be perfect, part of the beauty of these is that they’re better for being rustic

I can fit four in my dish, with a little jiggling, so single layer the wraps until your dish is full

 

Pour the passata over the top covering the sticking out bits so they don’t burn but some of the wrap not covered will give you a crisp to the texture in parts that’s very good

Sprinkle with cheese.  I used a mix of yellow and white as I think it looks better and cook for about 25 minutes until the wrap is hot and the cheese on top melted

 

I cook these on the middle shelf to give the filling time to get hot without the tops overcooking

 

Serve with salad

 

These stay good in the fridge for a couple of days if you put them in an airtight container