Name: Chicken u0026 Chorizo Burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 red capsicum, chopped; 1 cup cooked brown rice and quinoa; 1 tortilla; 250g skinless chicken thigh fillets, sliced; 1 tbsp paprika; 1/2 tbsp oregano; 1/2 tbsp onion powder; 2 garlic cloves, minced; 1 tbsp cumin; Salt and pepper, to taste; 1/2 avocado, mashed; 1/2 red onion, finely chopped; 1 tomato, chopped; Salt and pepper, to taste; 1/2 lime, juiced; 2 tbsp olive oil

Chicken & Chorizo Burrito

Cooks in 20 min

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If you’re looking for a meal that’s both satisfying and nourishing, this Chicken & Sausage Burrito with Guacamole is the answer.

Packed with a balanced mix of protein, healthy fats, vitamins, and complex carbs, this burrito is a wholesome, nutrient-dense option that will keep you feeling full and energised.

3 reasons why you’ll love this Burrito

Protein-Packed – The chicken provides lean protein that supports muscle growth.
Healthy Fats – Avocado provides healthy fats, that help stabilise blood sugar levels and keep you feeling satisfied.
Nutrient-Rich – With vitamin-rich veggies like capsicum, onion, and tomato, plus complex carbs from rice, this burrito fuels you throughout the day.

What goes in my Burrito

For the Burrito:

Capsicum – Adds a burst of sweetness and crunch, packed with vitamin C to support your immune system.

Brown rice and quinoa – A satisfying combination of complex carbs that provides long-lasting energy.

Tortilla – A good source of carbs.

For the Chicken:

Chicken thigh fillet – A juicy, protein-packed choice.
Oregano, paprika, onion powder, and cumin – Add flavour and colour to the chicken.

For the Guacamole:

Olive oil – Gives the guacamole a rich, smooth texture and enhances its flavour.

Avocado – Provides creamy texture and healthy fats.

Red onion– Balances the creaminess of the avocado.

Tomato – Fresh and juicy, it adds colour and flavour to the guacamole.
Lime – Adds a tangy burst to brighten up the guacamole.

Chicken & Chorizo Burrito

Servings

1-2

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Wrap:
1 red capsicum, chopped
1 cup cooked brown rice and quinoa
1 tortilla
For the Chicken:
250g skinless chicken thigh fillets, sliced
1 tbsp paprika
1/2 tbsp oregano
1/2 tbsp onion powder
2 garlic cloves, minced
1 tbsp cumin
Salt and pepper, to taste
For the Guacamole:
1/2 avocado, mashed
1/2 red onion, finely chopped
1 tomato, chopped
Salt and pepper, to taste
1/2 lime, juiced
2 tbsp olive oil

Directions

Cook the Chicken:
In a bowl, marinate the chicken with paprika, oregano, onion powder, minced garlic, cumin, salt, and pepper for 30 minutes.
Pan-fry the chicken in a heated skillet over medium heat until cooked through and browned, about 8-10 minutes.
Add the red capsicum to the skillet and sauté until softened, about 3-4 minutes.
Prepare the Guacamole:
In a bowl, combine the mashed avocado, red onion, tomato, salt, pepper, lime juice, and olive oil. Mix until all ingredients are combined.
Assemble the Wrap:
Fill the tortilla with brown rice/quinoa, guacamole, chicken and capsicum. Fold tightly and place it in a sandwich press. Toast until the wrap is golden brown and crispy.