All the exciting things winter has to offer have been and gone and we want summer NOW. Wanting to see daylight when we go to work and again when we come home is a very simple wish, and it’s surely about time we got to ditch the layers and turn the heating off.
With that in mind, we’re putting the slow cooker away for another year and saying goodbye to stews, instead focusing on bold flavours and fresh ingredients to inject a bit of much-needed sunshine into dinner time. You can’t get more sunshine-y than this Caribbean burrito, taking the flavours of the Caribbean and combining them with a classic Mexican dish. It’s a surefire winner for a cold winter evening.
It’s ready to eat in less than 30 minutes – even the fastest of takeaways don’t deliver that quickly. But to get it done in the quickest time possible, it’s all about the preparation, so get all your ingredients and equipment together before you start.
Caribbean chicken burrito with pineapple salsa
Caribbean chicken burrito with pineapple salsa
Serves: 2
Prep time: 15 Minutes
Cook time: 15 Minutes
Ingredients
- 2 medium sweet potatoes
- 200g chicken breast (roughly 1 breast)
- 2 tortilla wraps
- 1 ½ tsp jerk seasoning paste (we used Dunn River paste)
- 100g red kidney beans in chilli sauce (we used a tin of Tesco kidney beans)
- 1 pack of coconut rice (we used Tilda)
- 80g chopped pineapple
- ½ tsp red chilli
- 1 red onion
- 1 tomato, deseeded and chopped
- 1 tbsp fresh coriander
Method
1. Wash your sweet potato and jab it with a fork, then microwave for 4 minutes.
2. Meanwhile, thinly slice the chicken, then stir in the jerk seasoning and fry in a non-stick frying pan for 6-8 minutes. Make sure your chicken is cooked all the way through – the thinner you cut the chicken the faster it will cook.
3. Once the sweet potato is done, put it to one side, or if you prefer it to be a bit crispier, you can put it in the oven. Just preheat the oven to 220 degrees and stick the potato in while you crack on with the rest of the ingredients. You don’t have to do this, but a crispy potato is a good potato.
4. Heat the rice according to the instructions on the packet, it’s usually about 2 minutes
5. Here is the part where you’re going to do a bit of work: make the pineapple salsa by finely chopping the pineapple, chilli, red onion, tomato and coriander, then mix it all together. We used fresh pineapple but to save time you can use tinned pineapple, just drain and use.
6. Microwave the kidney beans for 30 seconds.
7. Warm your tortilla wraps for 15 seconds in the microwave
8. Now let’s assemble this bad boy. Place your wrap on a plate, put a layer of kidney beans on the bottom, followed by rice and chicken and top with a generous amount of pineapple salsa. If you’re not sure how to fold a tortilla wrap to avoid it all falling out while you’re eating, check out this video, which will teach you an essential life skill:
9. Serve with the baked sweet potato on the side, which you can dress with some natural yogurt or sour cream dip if you’re feeling fancy.
If you’re veggie you could substitute the chicken for Quorn, tofu or soy chicken pieces and if you just don’t fancy chicken then why not give it a go with pork or prawns. Just remember to change the cooking times according to packet instructions and bear in mind that the nutritional details will change.
Be warned that this is quite a spicy dish – so don’t go too heavy handed on the jerk paste unless you like to feel the burn!
NUTRITION
- Calories: 454
- Fat: 5g
- Saturated fat: 1g
- Carbs: 60g
- Sugar: 15g
- Protein: 44g
- Fibre: 9g
If you’ve made this recipe, we want to know! Tag a pic on social media with #manvfat or post over on the forum so we can applaud your culinary genius.
