Burritos can be fun to make and you can customise them to include your favourite food combinations. Use regular wholemeal or multigrain wraps – although in some supermarkets you can now find new and exciting wraps made from quinoa or sweet potato. Decide which protein filling you want to use, follow the recipe and then build your perfect burrito using whatever you like from the suggestions listed opposite. You can boost the veg content or even make a lighter version with large lettuce leaves.
- 4 tortilla wraps (or use 4 large lettuce leaves)
- 120g of brown rice or quinoa (optional)
- 60g of tinned sweetcorn
- 1 tbsp of olive oil
- 2 white onions, thinly sliced
- 1 garlic clove, very finely chopped
- 2–3 peppers (any colour), deseeded and thinly sliced
- 150g of mushrooms, quartered
- 1 tbsp of lime juice for the extras (optional)
- 1 avocado, mashed
- 1 jalapeño chilli, very finely chopped
- 1 tbsp of Greek yoghurt
- Handful of grated cheese
- Handful of coriander,chopped
For the protein filling: (choose one)
- 1 x 400g tin black beans, drained and rinsed
- 350g of chicken breast, sliced into strips
- 350g of sirloin steak, sliced into strips
- ½ aubergine, cubed, plus 200g of firm tofu, cut into 2.5cm slices
For the spices:
- 2 tsp of paprika
- 1 tsp of cayenne pepper
- Pinch of chilli flakes
- Salt and black pepper
1. To make your base, put the olive oil into a medium frying pan and place over a medium heat.
2. Add the onions and sauté for 3–4 minutes until softened, before stirring in the garlic.
3. Next add your chosen filling ingredient, plus the spices and a pinch of salt and pepper.
4. Each filling has a different cooking time: beans will need around 10 minutes; chicken strips 10–12 minutes; steak strips about five minutes; the aubergine will need a good 10 minutes before you add the tofu and cook for a further five minutes.
5. Now add your additional veg, such as peppers or mushrooms.
6. Cook for a further five minutes, stirring regularly. Squeeze over the lime juice, taste and adjust the seasoning if necessary.
7. If you are adding grains to your burrito, cook them according to the packet instructions. Drain and refresh in cold water, then mix with the sweetcorn and set aside.
8. Get your burrito extras prepped in separate bowls so you are ready to build your perfect burrito.
9. Place the filling in a line down the middle of the wrap and top with any extras. Fold one side of the wrap over the filling, and then fold the two outer edges in before folding the other so that none of your lovely filling escapes.
Recipe from RE-NOURISH: A Simple Way to Eat Well by Rhiannon Lambert (Yellow Kite, £12.91)