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Plant Based Chicken Burrito Recipe

Prep Time: 10 min | Cooking time: 20 mins


  • 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


  • 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


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