Chicken Burrito Recipe
By M&S Food
Published on 01 July 2026
Cook up this vibrant chicken burrito recipe for a family dinner from M&S that everyone will love, plus it’s a source of protein. Packed with tender fajita-spiced chicken, smoky chipotle kidney beans and nutty wholegrain rice, these wraps are balanced with creamy avocado and a kick of punchy hot sauce. So easy to pull together for a quick midweek meal, why not prep-ahead and chill some ready for lunch or dinner?Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tsp oil
- 1 red onion, diced
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 1 tbsp chipotle chilli paste
- 400g tin red kidney beans in chilli sauce
- 250g pack microwave wholegrain rice
- 2 avocados, diced
- 1 lime, juice only
- 4 M&S Seeded Tortilla Wraps
- 160g pack M&S Fajita British Chicken Slices, roughly chopped
- 5g coriander
- M&S Flamin’ Fruit Jalapeño, Bramley Apple and Lime Hawwwt Sauce, as needed
Method
Step 1
Heat a splash of oil in a frying pan over a medium heat. Add the red onion and red pepper and fry for 5–7 mins until softened.Step 2
Stir in the garlic and chilli paste and fry for 2 mins more, then stir in the red kidney beans. Fill the empty tin halfway with water and add this to the pan too, heating through for 15 mins until reduced, then season to taste.Step 3
Meanwhile, heat the rice to the pack instructions.Step 4
Toss the avocado with the lime juice.Step 5
To assemble, pile the bean mix, rice, chicken and avocado into the M&S Seeded Tortilla Wraps, then finish with some coriander and a drizzle of M&S Flamin’ Fruit Jalapeño, Bramley Apple and Lime Hawwwt Sauce.Step 6
Wrap up the burritos and seal the edges firmly. Wrap them tightly in foil if you are saving them for the fridge; if you are eating them straight away, heat them through in a dry non-stick frying pan over a medium heat for 2–3 mins on each side until the edges of the wraps are golden and starting to crisp up.