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Chicken-style burritos (v)

A delicious, easy to prepare meal for 2 (increase quantities as needed).
Vegan; can be gluten free if using GF wraps.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1 cup tomato salsa
1 large carrot, diced
1 large courgette, diced
1 pack of vegan Quorn chicken-style pieces, or equivalent chicken-style pieces
2 cups baby spinach
4 burritos, tortillas or wrap breads, ideally flavoured with herbs (I used the Mediterranean herb wraps made by Lidl)
1 small avocado, chopped

1. Heat a non-stick pan over medium-high heat and add 1/4 cup of the salsa along with the carrot, courgette and Quorn pieces. Stir frequently for 10 minutes and then reduce heat to low and add a further 1/2 cup of salsa. Allow to cook, stirring occasionally, for a further 10 minutes. Add the spinach and cook a further few minutes, until the spinach has wilted down.
2. Place your burrito pieces in an oven-proof dish. Fill each with a quarter of the vegetable-Quorn mixture and a quarter of the avocado. Roll up and then spread the top of each burrito with some of the remaining 1/4 cup salsa. Sprinkle with cheese if desired.
3. If cooking straight from the stove top, bake in the oven at 160'C / 325'F for approximately 10 minutes. If you make the burritos ahead of time and are cooking them from the fridge, bake in the oven at 160'C / 325'F for approximately 20 minutes.