Burrito Chipotle Plant Based Vegan

Chipotle Chick’n Burrito

There is nothing better than a burrito for lunchtime and our Chipotle Chick'n Burrito is absolutely divine. We used real dried chipotle chillis for authentic flavour and a zest yoghurt sauce to compliment the spice. And this is 100% plant based.

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Cook: 25 mins

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Heat oil in non-stick frying pan and add onion. Cook on low heat for 5 mins, then add garlic and continue to cook for 1-2 mins. Meanwhile, drain and transfer jackfruit to a large bowl. Then, using your hands, pick and pull apart jackfruit into thin strands until completely shredded.
Add shredded jackfruit, cumin, smoked paprika, chilli powder, cinnamon and coriander to pan and stir everything together. Once spices become fragrant, add chopped tomatoes and bring to a rapid simmer and cook for 10 mins. Add beef stock and chipotle chilli to pan and continue to simmer for 10 mins until sauce reduces.
Meanwhile, mix together coconut yoghurt, coriander and lime juice to create your zesty yoghurt sauce.
Once jackfruit filling has simmered down and is ready to serve, heat a tortilla for 30 seconds then place on a flat surface. Add approx 250g of rice to the tortilla, followed by jackfruit filling, then plant-based cheese, black beans and yoghurt sauce. Carefully wrap burrito then toast (toasting is optional but helps keep the burrito together). Wrap burritos in tin foil to protect them and then store in fridge for up to 4 days.

Nutritional Info

Per Burrito:

Cals – 414

Carbs – 63g

Protein – 8g

Fat – 14g

Ingredients

Serves 4

For the Chipotle Chik'n filling:

  • Tbsp of oil.
  • 2 tins of Jackfruit.
  • 1 onion - finely sliced
  • 2 cloves of garlic
  • Tsp of cumin.
  • Tsp of smoked paprika.
  • Tsp of mild chilli powder.
  • 1/2 tsp of cinnamon.
  • 1/2 tsp of coriander.
  • 350ml of vegan stock.
  • 1 dried chipotle chilli.

For the burrito:

  • 2 x 500g packs of microwave rice, we used lime and coriander rice.
  • 50g of black beans.
  • 50g of plant-based cheese.
  • 4 Tortilla wraps.

For the zesty yoghurt sauce:

  • 200g of coconut yoghurt.
  • A handful of coriander - finely chopped.
  • Juice of 1/2 a lime.

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