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Mexican Quinoa Chicken Burritos
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Mildly spiced Mexican burritos filled with chicken, black beans and quinoa.
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
  • 6 skinless chicken thighs on the bone
  • 2 cups cooked quinoa
  • 1 red pepper , diced
  • 3 spring onions , sliced
  • 2 garlic cloves , minced
  • 1 packet of taco seasoning
  • 1/2 tsp smoked paprika
  • 500 ml passata
  • 1 1/2 cups precooked black beans
  • 8 tortilla wraps
  • fresh coriander to garnish
Instructions
  1. Preheat the oven to 200 degrees.
  2. In a large roasting pan, add the chicken thighs and season. Cook for 15-20 minutes until cooked through, use a Thermapen Thermometer to check that you the chicken is cooked – it should read 74°C. Allow to cool slightly before removing the skin from the bone and cutting into chunks.
  3. While the chicken thighs are cooking, heat some oil in a pan and cook the spring onions for 2 minutes before adding the garlic and red pepper. Cook for another 5 minutes.
  4. Next pour in the passata, taco seasoning, smoked paprika and black beans. Simmer on a low heat for 10 minutes.
  5. Add the cooked quinoa and chicken to the pan and cook for another 5 minutes to warm through.
  6. Serve and enjoy!