El Grande Burritos

  • 1 tsp olive oil
  • 300g chicken thighs, sliced into strips
  • 3 tsp Old El Paso™ Garlic & Paprika Taco Seasoning Mix
  • 1 pouch of microwavable ready to eat long grain rice (250g)
  • 2 tsp lime juice
  • 50g fresh coriander, chopped
  • 1 can (435g) Old El Paso™ Refried Beans
  • 8 Old El Paso™ Super Soft Flour Tortillas
  • 100g Cheddar cheese, grated
  • 1 jar of Old El Paso™ Thick 'n' Chunky Mild Salsa (or Hot if you'd prefer)
  • 3 spring onions
  • Shredded lettuce
  • 1 bottle of Old El Paso™ Guacamole

Heat the oil in a large pan and stir-fry the chicken until cooked thoroughly and no longer pink inside.

Add the Taco Seasoning Mix and continue to sizzle until golden.

Remove the chicken from the heat, and with 2 forks gently pull apart and shred the strips.

Microwave the rice, as directed on the pouch.

In a medium bowl, stir together the rice, lime juice, coriander and shredded chicken.

Meanwhile, put the refried beans in a small pan and heat gently.

Spread about 2 tablespoons of refried beans down the centre of each tortilla and top with the chicken and rice mixture and a sprinkle of cheese and dollop of salsa.

Fold the bottom of each tortilla 1 inch over the filling, fold the sides in, overlapping to enclose the filling, then fold the top over the sides.

Offer an array of toppers: coriander, spring onion, shredded lettuce and guacamole.

Recipe courtesy of Old El Paso™

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