Chipotle chicken and chargrilled vegetable burritos

These burritos provide you with all of your five-a-day.

Serves: 4

Time to make: 20 mins , plus marinating

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon chipotle in adobo sauce
1 tablespoon lime juice, plus 2 teaspoons extra
1 tablespoon maple syrup
500g chicken breast fillets
2 large courgettezucchiniXszucchini, summer squashX, thinly sliced
200g button mushrooms, halved (or thickly sliced, if large)
2 medium capsicums(1 red, 1 yellow), thickly sliced
4 large wholegrain wraps
1 medium ripe avocado
100g baby spinach
fresh coriandercilantroX leaves and lime wedges, to serve

Instructions

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1 Combine the chipotle sauce, lime juice and maple syrup in a shallow dish. Add the chicken and turn to coat. Cover and refrigerate for at least 20 minutes.

2 Preheat a chargrill pan or a barbecue hotplate over high heat. Lightly spray the courgettes, mushrooms and capsicum with olive oil. Cook the chicken for 3–4 minutes each side, or until golden and cooked through. Transfer the chicken to a plate, cover with foil and set aside to rest for about 3–4 minutes before thinly slicing.

3 Meanwhile, cook courgettes, mushrooms and capsicum for 2 minutes each side, or until golden and tender. Grill wraps for 30 seconds each side.

4 Mash avocado flesh with the extra lime juice. Top each wrap with some mashed avocado, grilled vegetables, spinach and chipotle chicken. Sprinkle with fresh coriander and serve with lime wedges.

Nutrition Info (per serve)

Calories 529 cal

Kilojoules 2210 kJ

Protein 39.8 g

Total fat 17.6 g

Saturated fat 4.3 g

Carbohydrates 46.8 g

Sugar 16.9 g

Dietary fibre 9.6 g

Sodium 319 mg

Calcium 111 mg

Iron 4.0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.