Roast Chicken & Herby Pepper Burritos
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The Roast Chicken & Peppers
This recipe is made using our Roast Chicken & Peppers batch recipe. Cooke once and you'll have access to more quick and easy recipes.
This recipe is made using our Roast Chicken & Peppers batch recipe. Cooke once and you'll have access to more quick and easy recipes.
The Roast Chicken & Peppers
This recipe is made using our Roast Chicken & Peppers batch recipe. Cooke once and you'll have access to more quick and easy recipes.
This recipe is made using our Roast Chicken & Peppers batch recipe. Cooke once and you'll have access to more quick and easy recipes.
Unlock Mob Premium
The Roast Chicken & Peppers
This recipe is made using our Roast Chicken & Peppers batch recipe. Cooke once and you'll have access to more quick and easy recipes.
This recipe is made using our Roast Chicken & Peppers batch recipe. Cooke once and you'll have access to more quick and easy recipes.
Step 1.
Make the Roast Chicken & Peppers.
Step 2.
Shred the leftover roast chicken. If cold, warm it with the peppers in a saucepan set over a low heat with a splash of water until piping hot.
Step 3.
Finely chop the parsley. Reheat the rice, then stir through the chopped parsley.
Step 4.
Warm the tortillas in a dry frying pan for 30 seconds on each side until flexible.
Step 5.
Grate the cheddar and sprinkle down the centre of each tortilla. Spoon over the soured cream and herby rice, then add the chicken and pepper mixture. Roll up each tortilla tightly into a burrito – tuck in the sides, then roll from the bottom up.
Step 6.
Heat a drizzle of olive oil in a frying pan set over a medium heat. Once hot, place the burritos seam-side down and cook for 5-8 mins, flipping halfway, until toasted and golden.
Step 7.
Serve hot with some chilli sauce on the side.
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