Spicy Chicken Burrito

Spicy Chicken Burrito recipe by Tilda

A high protein lunch, this spicy chicken burrito will certainly fill you up and give you a kick for the rest of the day!

Spicy Chicken Burrito

Spicy Chicken Burrito

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 617 kcal
Author Tilda


  • 1 tbsp sunflower oil
  • 1/2 a small red onion, peeled and finely chopped
  • 1/2 a red pepper, deseeded and finely chopped
  • 1/2 tsp hot chilli powder
  • 2 spring onions, trimmed and finely chopped
  • 200 1/2 of a 400g tin of mixed beans in a spicy tomato sauce, or red kidney beans in chilli sauce
  • 100 g cooked chicken, shredded
  • 250 g sachet of Tilda Long Grain Rice
  • 2 large gluten-free tortilla wraps
  • 1 free-range egg, beaten
  • 75 g mature Cheddar, coarsely grated
  • salt and freshly ground black pepper
  • sour cream, to serve


  1. Heat the oil in a large non-stick frying pan and fry the onion and pepper for 5 minutes over a medium heat, stirring occasionally. Sprinkle over the chilli powder and stir-fry for 2 minutes. Add the spring onions, beans and chicken and simmer for 5 minutes until piping hot.

  2. Cook the rice according to the packet instructions, then stir into the bean mixture. Season to taste.

  3. Heat the wraps for 1 minute on each side in hot frying pan. Place half the rice mixture into the centre of each wrap. Sprinkle over two-thirds of the cheese. Brush beaten egg around the edge of the wrap. Fold the top and bottom over the filling, then fold in the sides to form 2 burritos. Serve with sour cream.

Nutrition Facts
Spicy Chicken Burrito
Amount Per Serving
Calories 617 Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 3.6g23%
Sugar 4.7g5%
Protein 42g84%
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the January 2020 issue of Gluten-Free Heaven magazine

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