Gluten free Chicken Burrito
Ingredients
Tortilla wrap (per serve)
- 1 gluten-free, wrap
Filling
- 400g (14.1 oz.) red kidney beans, cooked
- 200g of organic free range chicken, cooked in coconut oil
- 1/8 tsp. pink Himalayan salt
- 1/2-1 tsp. water
- Extra virgin coconut oil, to cook
- 1 clove garlic, finely chopped
- 1/2 onion, finely chopped
To serve
- Fresh coriander (cilantro), for garnish
- 1/4 avocado, mashed
- Fresh tomatoes, sliced
- 1/8 cup (15g/0.5 oz.) onion, julienned
- 1/8 cup (30g/1.1 oz.) red capsicum (bell pepper), sliced
Instructions
Filling
- Cook the kidney beans according to packet instructions.
- Rinse and drain the cooked kidney beans. Once drained place it in a food processor. Pulse for afew seconds to break up the beans.
- Then add the nutritional yeast and salt. Pulse some more. The consistency should be like moist crumbles. Add water if necessary.
- Heat up a skillet over medium-high heat. Add the coconut oil.
- Once hot, add the garlic and onion and sauté for a few minutes (or until they brown).
- Add the kidney beans to to the pan and stir frequently for couple of minutes and then add the chicken (cut into strips) and fry lightly until golden brown
- Set aside and start the assembly of the burrito.
Assembly
- Place a wrap on a plate. Add the beans, chicken avocado, tomato, capsicum, onion and coriander
- Enjoy!
Notes
You may need to soak the kidney beans overnight. If you don’t have time to cook the beans, simply buy tinned organic. Place the other warps in the fridge or freezer for later use.