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Chicken burritos with red rice OR make it vegan. Omit the chicken and it's vegan.

Chicken or vegan Burritos

I made Burritos, YAY. I’ve been promising my kids that I will make it for aaaaages and it got to the point where everyone was hounding me and when that didn’t work they played the guilt card: “If it were any of your followers asking you to make it, you would have done it already”. "Oi that’s my job, I’m supposed to make you feel guilty…” who’s the Jewisher mama here?

AM I that easy to manipulate? Well, I made those Burritos the very next day, so you be the judge.

I honestly wasn’t motivated to make them, because I didn’t think they would taste so good: chicken and rice rolled in flat bread? As my mother would say, "You call that food!"

But boy was I wrong. It was soooooo good, I will be making it again next week when my oldest son comes to stay with us.

I know it’s a bit of work but it’s so worth it and it's certainly packed with flavour. It’s perfect for the whole family for lunch or dinner.

If you are making the vegan version just leave the chicken out and add the spices to the vegetables.

That’s it!



  • 700g chicken breast

  • 3 tablespoons oil

  • 1 teaspoon cumin

  • 2 teaspoons sweet paprika

  • 1 teaspoon fajita seasoning

  • 1 teaspoon onion powder

  • Salt according to taste

  • 1(or more) packet soft tortillas


  • 1 tablespoon oil

  • 1 cup frozen corn, thawed

  • 1 red onion, diced

  • 4 cloves garlic

  • 1 capsicum, diced

  • 3/4 cup black beans, rinsed

  • 1 cup refried beans

  • 2 tablespoons -1/4 cup of water

  • Grated yellow cheese (optional)


  1. In a medium size bowl mix the oil, and the seasoning together.

  2. Slice the chicken breast into thin slices and toss into the seasoning mix. Use your hands to coat the chicken breast throughly with the seasoning.

  3. Place the coated chicken breast in a shallow frying pan over high heat and cook each side for two minutes. No need to add oil to the pan, as there is already enough in the chicken seasoning.

  4. Once cooked, chop chicken into small pieces and set aside.

  5. In the same frying pan, add a tablespoon of oil and sauté onion and garlic until translucent. Add the capsicum and corn and stir for a couple of minutes.

  6. Add the cut up chicken and stir for another minute or so. Add the black beans and continue to stir. Stir in the refried beans. Start to stir in 1 tablespoon of water at a time until you get a nice thick juicy consistency, not dry or stodgy.

Red rice


Optional but I highly recommend it.

  • 1 tablespoon oil

  • 1 cup white uncooked (long grain) rice

  • 1&3/4 - 2 cups vegetable stock

  • 2 tablespoons tomato paste

  • 1/4 teaspoon salt

  • Handful of finely chopped coriander


  1. In a medium-size pot, mix rice, oil and salt. Stir to coat rice with oil and salt thoroughly.

  2. Over medium to low heat, stir in the tomato paste, then the stock, and continue stirring until tomato paste has completely dissolved.

  3. Cover pot and, over medium heat, bring to a simmer. Stir in coriander, lower heat to low and let it cook for approx. 15 minutes. You will need to check rice and give it a stir. Turn pot off when rice is cooked through. Remove lid and allow to cool.

  4. In a large bowl, combine red rice with chicken and vegetables.


When assembling the burrito try not to go overboard with the filling. I made that mistake and it just makes your work harder.

You will get it right by the second attempt.


1. Place two scoops of filling in the upper center of the tortilla, lengthwise.

2. Once you have the filling in place pull the bottom half of the burrito over to meet the top half

3. Then, pull the tortilla back. This will form the filling into a roll.

Next, fold one side in. And then the other side.

4. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.

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