Garlic Nashville Chicken Burrito

Ingredients

• 4 Mission Original Wraps

• 1 white onion

• 1 tbsp sunflower oil

• 1 can pinto beans

• 6 garlic cloves

• 2 tsp smoked paprika

• 1 chicken stock pot

• 300ml boiling water

• 12 breaded chicken strips

• 4 tsp Nashville spice mix

• 2 tbsp salted butter

• Handful chopped coriander

• 2 bags of Mexican rice

• Slaw mix, thin strips: 1/4 red cabbage, 1 small onion, 1 small carrot, 1 lemon juiced, 1/2 tsp salt, 1/2 black pepper, handful chopped coriander

• 100ml salsa

• Grated cheese (optional)

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Mission Original XL Wraps

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Instructions

• Step 1

  Preheat the oven to 220C / 200C Fan.

• Step 2

  Prepare and mix all slaw ingredients in a medium sized bowl.

• Step 3

  Slice the onion, pop in a frying pan with the oil and fry on medium heat for 5 minutes until soft.

• Step 4

  Add 3 garlic cloves and paprika to the onions, frying for another minute.

• Step 5

  Then add the beans and stock, simmering without the lid on for 20 minutes.

• Step 6

  Meanwhile, cook your breaded chicken strips in the oven as per packet instructions, sprinkling over Nashville spice once cooked and out the oven.

• Step 7

  Microwave the rice.

• Step 8

  Crush 3 garlic cloves, finely chop the coriander and mix with the butter with salt and pepper – this is your garlic butter!

• Step 9

  Lay the rice, beans, chicken, salsa, slaw, cheese and fold the sides and wrap around like a burrito so all ends are closed.

• Step 10

  Lay the burrito seam side down in a pan on medium heat for 4 minutes until sealed together.

• Step 11

  Then lay it on a baking tray and brush with the garlic butter, baking at 220C for 5-7 minutes.

• Step 12

  Slice open and enjoy!