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Fast and tasty
Burrito with chicken and string beans

Chicken and Green Bean Burrito

It takes no more than 10 minutes to make, yet it's so tasty and healthy! I make this for lunch all the time. It comes together quickly and easily, especially when you already have cooked rice on hand.

Dim

Recipe author

Composition / ingredients

Servings:

Tortilla

Rice (cooked, to keep this dish quick)

Ground chicken

Green beans

Cucumber

Bell pepper

Tomato

Onion

Carrot

Green peas

Corn

White mushrooms

Vegetable oil

Chili sauce

Ground coriander

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 19 % 6 g

Carbohydrates 58 % 18 g

156 kcal

GI: 16 / 21 / 63

Cooking method

Cooking time: 10 min

Step 1:

Cut the ingredients into thin strips. For 1 serving, use about 10 g each of the vegetables and rice, plus a 50 g lump of ground meat. My cooked rice was frozen, along with the ground meat, beans, peas, and corn. I put them in a bowl with a silicone lid and microwave them for 3 minutes (500 W). This way the vegetables partly steam as they thaw, so cooking them in the skillet goes much faster. In other words, if you're using fresh beans without a microwave, steam them first!
Step 2:

Toss the carrot and onion into the skillet and drizzle them with vegetable oil.
Step 3:

Then add the ground chicken and break it up into pieces.
Step 4:

After just a minute, add the green beans along with the peas, corn, and mushrooms.
Step 5:

Besides salt and pepper, I season with ground coriander and chili paste. The yogurt gets used later when rolling up the tortilla.
Step 6:

Once the beans are in, season the whole mixture with salt and pepper, sprinkle in the coriander, and drizzle with chili sauce.
Step 7:

Add the cooked rice, cover the skillet, and set it aside so the rice warms through and everything finishes cooking while we prepare the tortilla.
Step 8:

Sprinkle the tortilla with a little water and microwave it for half a minute.
Step 9:

Spoon the filling onto the tortilla (or two, if yours are small like mine) and drizzle with plain yogurt. You can add cheese here too, but unfortunately I didn't have any.
Step 10:

The key is not to overdo the filling — leave some room around the edges. When I first started, I always packed too much inside and then couldn't roll it up :)
Step 11:

Here's how the burrito turned out... I'll make another one, since exactly half the filling was left.
Step 12:

Set it on a panini press.
Step 13:

Press down gently — but if you do it carelessly or too hard, it can burst open and you'll have to start over.
Step 14:

Wait a couple of minutes and watch until the tortilla turns golden and reaches the point where you can't resist it any longer.
Step 15:

If you're hungry, you'll never make it to this stage — but if you're serving someone or need to snap a photo of the dish, it looks quite pretty if you cut the burrito in half, add the leftover beans and rice on the side, drizzle a little chili sauce, and sprinkle with coriander... Enjoy!