Mexican chicken burrito

Mexican chicken burrito

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  • 4
  • Easy
  • Fat conscious
  • 5 minutes
  • 10 minutes


  • 400 g chicken mince
  • 1 T canola oil
  • 1 t smoked paprika
  • 400 g chipotle chilli sauce
  • 1 400 g can red kidney beans
  • 4 tortillas
  • Fresh coriander, for serving
  • Crème fraîche, for serving
  • Chilli, chopped, for serving

Cooking Instructions

Brown the chicken mince in canola oil. Add the smoked paprika, chilli sauce and can of red kidney beans. Simmer until cooked through.

Heat the tortillas in a dry pan until browned on both sides. Serve with a spoonful of the mince, top with fresh coriander, a dollop of crème fraîche and chopped chilli, if you like.

Discover more recipes featuring chicken here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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