Chicken Burritos

  • 20MINS
  • 25MINS
  • Serves 6
  • 258KCAL

Who’s up for a midweek Mexican-inspired Fakeaway? We’ve got you covered with these slimming-friendly Chicken Burritos. Bursting with a fiesta of flavours, they’re chock-full of mildly spiced chicken, black beans and Basmati rice, and we haven't forgotten a good sprinkle of cheese or a big spoonful of punchy homemade guacamole.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Chicken Burritos pinchofnom.com

NutritionPer Serving

  • Calories258
  • Carbs36g
  • Protein14g
  • Fat4.1g
  • Saturates1.2g
  • Sugars8.1g

Chicken Burritos - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This is one of those recipes that you’ll turn to time and time again. Ideal when you’ve got a houseful of hungry people to feed, our Chicken Burritos are easy, quick and hearty – the dream combo in our books! 

Drawing on Mexican-inspired flavours, you can rustle up this dish with pretty much whatever needs using from your vegetable drawer. Don’t worry too much about using the exact same veggies we have – whatever colour peppers you have will do the job nicely. Throw in extra veg like sweetcorn or red onion if you’ve got it laying around…the more, the merrier!

You can cook your chicken from scratch following the recipe, or skip that step if you have some leftover cooked chicken in the fridge. 

Don’t miss the homemade guacamole! Made with creamy avocado, juicy tomatoes, zesty lime and just a hint of spicy Sriracha, it levels up your burritos with fresh flavours. Serve with a nice, crisp side salad and that’s Fakeaway night all wrapped up!

What diets are these Chicken Burritos suitable for?

You can make Chicken Burritos gluten free if you were to simply switch the low-calorie tortilla wraps for a gluten-free version. 

To make this recipe suitable for a dairy free diet, you would need to use suitable alternatives for the following ingredients:

  • Cheddar cheese
  • Fat-free Greek yoghurt

As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.

How Weight Watchers friendly is this Chicken Burritos recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Chicken Burritos?

You won’t need any special ingredients to make this recipe – it’s nice and easy!

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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How many calories are in these Chicken Burritos?

There are 258 calories per portion in this Chicken Burritos recipe, which means it falls into our Everyday Light category. 

This Chicken Burritos is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Add the chicken breast to a saucepan and cover with boiling water. Cook on a medium heat for 20 minutes.

Step 1 pinchofnom.com

Step 2

While the chicken is cooking, make the guacamole. Add the avocado to a small mixing bowl, along with the rest of the guacamole ingredients. Stir until combined and pop in the fridge until ready to assemble the burritos.

Step 2 pinchofnom.com

Step 3

Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the peppers and cook for 2 minutes until just colouring.

Step 3 pinchofnom.com

Step 4

Add the black beans and cook for a further 2 minutes until they begin to colour and start to pop. Add in the spices and cook for a minute until they become fragrant.

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Pour in the chopped tomatoes, passata, tomato puree, Henderson’s Relish and rice and give the pan a stir. Lower the heat and let the pan simmer slowly for a few minutes.

Step 5 pinchofnom.com

Step 6

Once the chicken is cooked, remove from the pan and shred with two forks. Add the chicken and lime juice to the vegetables in the pan and stir to coat the chicken.

Step 6 pinchofnom.com Step 6 pinchofnom.com

Step 7

Heat the tortilla wraps in the microwave for 30 seconds, so they are easier to work with. Add a spoonful of the guacamole to the wrap and spread out a little. Top with some of the burrito mix and add some of the grated cheese.

Step 7 pinchofnom.com Step 7 pinchofnom.com

Step 8

Fold the bottom of the tortilla wrap up over the filling and then fold the two sides over each other to encase the filling. You should still be able to see the filling through the top section of the burrito.

Step 8 pinchofnom.com Step 8 pinchofnom.com

Step 9

Serve with your choice of accompaniment.

Chicken Burritos - Pinch of Nom Slimming Recipes

What could I serve with these Chicken Burritos?

Because they’re packed with chicken, veggies, beans and rice, these burritos are hearty and filling on their own. Enjoy them for lunch or dinner, or serve them with a few Mexican-style side dishes for a fiesta of a Fakeaway night! 

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How do you know when Chicken Burritos are cooked?

The chicken should be cooked until the juices run clear and there is no pinkness left inside. This should take around 20 minutes. Cook the vegetables and rice until tender. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chicken Burritos in the fridge?

Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.

We’d recommend assembling your burritos right before you want to eat them. You could prepare the filling in advance or store any leftover filling in an airtight container in the fridge for one day. 

As this recipe contains rice, you should take extra care when cooling and reheating. If not stored correctly, rice can cause food poisoning as it may contain heat resistant spores that may turn into bacteria. When storing this recipe:

  • Make sure it’s cooled and refrigerated as soon as possible after cooking.
  • Use leftovers within a day.
  • Always reheat until piping hot, and never more than once.

Can I freeze Chicken Burritos?

We wouldn’t recommend freezing the assembled burritos, but you can freeze any leftover filling. 

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the leftovers are cold.
  • When you reheat any dish containing rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice dishes more than once.

How do I reheat Chicken Burritos?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge, and heat covered in the microwave for 3-5 minutes, then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating food containing rice please take a look at the NHS website.

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Chicken Burritos

Who’s up for a midweek Mexican-inspired Fakeaway? We’ve got you covered with these slimming-friendly Chicken Burritos. Bursting with a fiesta of flavours, they’re chock-full of mildly spiced chicken, black beans and Basmati rice, and we haven't forgotten a good sprinkle of cheese or a big spoonful of punchy homemade guacamole.
  • Prep Time
    20 MINS
  • Cook Time
    25 MINS
  • KCals 258
  • Carbs 36G

Ingredients

For the burritos

  • 1 chicken breast
  • ½ red pepper, deseeded and sliced
  • ½ green pepper, deseeded and sliced
  • ½ can of black beans, approx. 120g, drained and rinsed
  • ½ can chopped tomatoes, approx. 200g
  • ½ microwavable Basmati rice pouch, approx. 125g
  • 100 g passata
  • 1 tbsp tomato puree
  • 1 tsp Henderson's relish
  • 1 tsp garlic granules
  • ¼ tsp ground cumin
  • ¼ tsp chilli powder
  • ¼ tsp smoked paprika
  • ½ lime, juiced
  • low-calorie cooking spray
  • 10 g Cheddar cheese, finely grated
  • 6 low-calorie soft tortilla wraps

For the guacamole

  • ½ avocado, peeled, pitted and mashed
  • 4 cherry tomatoes, diced
  • 1 spring onion, finely sliced
  • 2 tbsp fat-free Greek yoghurt
  • ½ lime, juiced
  • ¼ tsp Sriracha sauce
  • handful of fresh coriander, chopped

large frying pan

Saucepan

Mixing bowl

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Add the chicken breast to a saucepan and cover with boiling water. Cook on a medium heat for 20 minutes.
  2. While the chicken is cooking, make the guacamole. Add the avocado to a small mixing bowl, along with the rest of the guacamole ingredients. Stir until combined and pop in the fridge until ready to assemble the burritos.
  3. Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the peppers and cook for 2 minutes until just colouring.
  4. Add the black beans and cook for a further 2 minutes until they begin to colour and start to pop. Add in the spices and cook for a minute until they become fragrant.
  5. Pour in the chopped tomatoes, passata, tomato puree, Henderson's Relish and rice and give the pan a stir. Lower the heat and let the pan simmer slowly for a few minutes.
  6. Once the chicken is cooked, remove from the pan and shred with two forks. Add the chicken and lime juice to the vegetables in the pan and stir to coat the chicken.
  7. Heat the tortilla wraps in the microwave for 30 seconds, so they are easier to work with. Add a spoonful of the guacamole to the wrap and spread out a little. Top with some of the burrito mix and add some of the grated cheese.
  8. Fold the bottom of the tortilla wrap up over the filling and then fold the two sides over each other to encase the filling. You should still be able to see the filling through the top section of the burrito.
  9. Serve with your choice of accompaniment.

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