Plant Based Chicken Burrito Recipe

INGREDIENTS

• 1 Pack Blue Tribe Pant Based Chicken Nuggets
• 2 Flour Tortillas3 Tbsp Chipotle Hot Sauce
• 2 Tbsp Canned Black Beans
• 2 Tbsp Boiled Golden Corn
• 1 Tsp Chopped Jalapenos
• 1 Tbsp Chopped Tomato
• 1 Tbsp Chopped Onion
• 2 Tbsp Chopped Coriander
• 1 Tbsp Chopped Avocado
• 1 tsp Lime Juice
• 1 Cup Boiled Brown Rice
• 1 tsp Parsley
• 1 tsp Chopped Garlic
• ½ cup Shredded Lettuce (Iceberg)
• 2 Tbsp Grated Cheddar Cheese

METHOD

• 1. Cook the Blue Tribe Pant Based Chicken Nuggets as per the box instructions and toss in the Chipotle Hot Sauce while still hot
• 2. To make the Salsa Combine the beans, corn, tomato, jalapeno, coriander, onion, lime juice and salt. Allow this chill
• 3. For the rice, in a pan sautee some garlic in olive oil, add the rice and allow it to steam with a lid on a low flame for 2 to 3 mins until rice is warm. Add the chopped parsley and season with salt and pepper
• 4. Warm the flour tortillas on a non-stick skillet until warm but careful not to make it too crispy or it may not roll well
• 5. To assemble place one tortilla on a plate, add half a cup of rice, and then begin layering the components on top in the following order, the lettuce, the chipotle nuggets, the cheese and finally the salsa.
• 6. Finally, tuck in the sides of the tortilla and roll it up to form a burrito. This can be eaten as is or crisped up with a little oil on a non-stick pan