Caribbean burrito

Caribbean chicken burrito with pineapple salsa


AuthorNadine TaylorCategory, DifficultyBeginner

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 burrito
Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
Nutrition Facts

Servings 2


Amount Per Serving
Calories 454
% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Total Carbohydrate 60g20%
Dietary Fiber 9g36%
Sugars 15g
Protein 44g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 2 medium sweet potatoes
 200 g chicken breast (roughly 1 breast)
 2 tortilla wraps
 1.50 tsp jerk seasoning paste (we used Dunn River paste)
 100 g red kidney beans in chilli sauce (we used a tin from Tesco)
 1 pack of coconut rice (we used Tilda)
 80 g chopped pineapple
 1.50 tsp red chilli
 1 red onion
 1 tomato, deseeded and chopped
 1 tbsp fresh coriander
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.

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 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:

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!

Made a MAN v FAT recipe? We want to see your culinary creations! Tag us on Instagram with #manvfat or head over to the forum to show off your kitchen skills. 

Ingredients

 2 medium sweet potatoes
 200 g chicken breast (roughly 1 breast)
 2 tortilla wraps
 1.50 tsp jerk seasoning paste (we used Dunn River paste)
 100 g red kidney beans in chilli sauce (we used a tin from Tesco)
 1 pack of coconut rice (we used Tilda)
 80 g chopped pineapple
 1.50 tsp red chilli
 1 red onion
 1 tomato, deseeded and chopped
 1 tbsp fresh coriander

Directions

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.

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.

Caribbean chicken burrito with pineapple salsa

Nadine Taylor
nadine.taylor@thrivetribe.co.uk
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