HEALTHY CHICKEN BURRITO WRAPS RECIPES

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HEALTHY WRAPS RECIPES - BBC GOOD FOOD



Healthy wraps recipes - BBC Good Food image

Assemble a healthy wrap for an easy work lunch or satisfying supper. Take your pick from chicken fajitas and fish tacos to veggie chapati wraps, hummus roll-ups and more.

Provided by Good Food team

Number Of Ingredients 1

VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES



Vegetarian bean burrito recipe | Jamie Oliver bean recipes image

Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours.

Total Time 40 minutes

Yield 4

Number Of Ingredients 12

1 onion
1 red pepper
60g Cheddar cheese
olive oil
1 clove of grlic
1 teaspoon chilli powder
1 teaspoon tomato puree
1 400g tin plum tomatoes
1 400g tin red kidney beans
4 large flour tortillas
2 large handfuls mixed salad leaves
balsamic vinegar

Steps:

    1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
    2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
    3. Peel and crush the garlic, then add to the pan along with the chilli powder.
    4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
    5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
    6. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
    7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
    8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
    9. Bake for 5 to 10 minutes, or until golden and warmed through.
    10. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.

Nutrition Facts : Calories 416 calories, FatContent 9.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 19.5 g protein, CarbohydrateContent 67.8 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 11.2 g fibre

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VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
    1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
    2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
    3. Peel and crush the garlic, then add to the pan along with the chilli powder.
    4. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
    5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
    6. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
    7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
    8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
    9. Bake for 5 to 10 minutes, or until golden and warmed through.
    10. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
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