Directions

1. 1

   Heat the vegetable oil in a large frying pan over medium heat. Add the diced onion and cook gently, stirring occasionally, until softened and translucent, approximately 10 minutes. Stir in the chipotle paste until well combined, then add the cooked chicken chunks and stir to coat evenly. Warm through for 2-3 minutes and set aside.

2. 2

   Heat the rice according to package directions. In a separate small pan, warm the kidney beans in their liquid over medium heat. Once heated through, drain the beans completely. Fold the drained beans into the warm rice, then mix in half of the lime juice and half of the chopped coriander. Season with salt and pepper to taste.

3. 3

   In a small bowl, combine the remaining coriander and remaining lime juice. Add the chopped avocado and mash well with a fork until your desired consistency is reached (chunky or smooth). Season with salt and pepper.

4. 4

   Warm each tortilla individually in a dry frying pan over medium heat for about 30 seconds per side until pliable and warm, or heat all together in the microwave wrapped in a damp towel for 30-45 seconds until soft and warm.

5. 5

   Lay out a warm tortilla on a flat surface. Spoon a portion of the rice and bean mixture down the centre of the tortilla. Layer the chipotle chicken on top, then add a spoonful each of the lime coriander avocado mixture, tomato salsa, grated cheddar, and soured cream if using. Do not overfill, as this makes rolling difficult.

6. 6

   To wrap, fold the two shorter ends of the tortilla inward to cover the filling, then roll the burrito tightly away from you, tucking the ends underneath to create a sealed package. Place seam-side down on a warm plate or in a low oven (200°F/95°C) to keep warm while you prepare the remaining burritos. Cut each burrito diagonally in half before serving.