Barbacoa Chicken Burrito

Our Barbacoa Chicken Burrito is one tasty lunch or meal prep option. High protein and ready in 30 minutes, without sacrificing any flavour. This epitomises indulging whilst staying on track.

Save as Favourite

Cook: 30 Mins

GO

Press GO to unleash The Good Bite step by step feature.

Preheat oven to 190°C/ 375°F.
Mix together marinade ingredients until fully combined. Transfer chicken breasts to a baking tray, then add marinade. Ensure chicken breasts are coated in marinade, then bake for 25 mins, until cooked through. It will help to baste chicken breast once or twice during this time.
Meanwhile, prepare the rest of your burrito ingredients. Microwave your rice, grate your cheddar, drain kidney beans, and chop the coriander. Having everything ready to go, when building your burritos, will help save time. 
Once chicken is cooked, remove from oven, leave to cool and shred using two forks. Alternatively to shredding, you could slice your chicken breasts up.
Heat your tortillas in a clean pan to make them more pliable. To build your burrito, add Mexican rice, then shredded barbacoa chicken, cheese, kidney beans, salsa, soured cream, then coriander.
To wrap burrito, gather filling to centre of tortilla, fold in the side then for the edge closest to you over the filling and enclose filling in tortilla. Toast your burrito for approx 1 min on each side (this will help hold your burrito together). Slice up and serve or wrap up and keep in fridge for up to 4 days.

Nutritional Info

Makes 4 burritos

Per burrito: 

Cals – 651 

Carbs – 80g 

Protein – 45g 

Fat – 15g 

Ingredients

Serves 4

For the Barbacoa Chicken:

  • 500g of chicken breast.
  • 2 tbsp of tomato puree.
  • Tbsp of extra virgin olive oil.
  • Tbsp of honey.
  • Juice of 1/2 a lime.
  • Salt and pepper, to taste.
  • 1-2 tbsp of Barbacoa seasoning - we bought ours from Waitrose, can be swapped for any fajita seasoning.

For the Burrito:

  • 4 tortilla wraps - try to find the biggest wraps available when shopping.
  • 2 microwaveable packets of Mexican rice (we used microwavable to save time).
  • 50g of light cheddar - grated.
  • 1/2 a tin of kidney beans - drained and rinsed.
  • Tomato salsa (we used store bought for this as well).
  • 50g of soured cream.
  • Fresh coriander - chopped.

Login or sign up to add ingredients to your shopping list

Similar Recipes

Cook: 20 MINS

Orzo Pasta Salad w/ Garlic Chicken

Nothing beats a delicious pasta salad! Simple and ready to go in just 20 mins. A load of veg and tas

Cook: 20 MINS

Peanut Fried Rice

Our Peanut Fried Rice is the bomb. The freshness of the ginger, garlic and chilli, with crunchiness

Cook: 30 mins

Easy Low-Fat Chicken Tikka Masala

Want something warming, low-fat but super quick? Easy! We have the perfect Chicken Tikka Masala re