Mexican Chicken & Rice Burritos

Burrito

1. Heat a tablespoon of oil in a large pan over medium high, and add the peppers
2. Cook, a couple minutes or until most of the liquid in them has gone, then add the rice stirring to combine and cook 2 minutes -remove
3. Add a bit more oil, the chicken and the seasonings - stirring well to add a bit of color and heat through
4. Bring back the peppers and rice, and mix well - let’s make burritos
5. Warm tortillas briefly so they don’t crack, add ¼ ofthe mixture to each, then ¼ of the cheese and roll tightly:
fold sides in, then roll forward keeping everything compact
6. Serve with sauce

Sauce

1. Combine sour cream and salsa - mix wel

Mealprep storage

• Wrap each burrito in foil or parchment.
Keeps well about 3 days in the fridge, or in the freezer up to 1 month

Reheating

• Best method:
350° in the oven or air fryer
15 minutes from the fridge or 20 to 25 from frozen

• Fast method:
Microwave until hot, then crisp in a pan or air fryer