Loaded Veg’Chop Burrito Wrap

Category: Mid-week meals (serves 2)

Ingredients

• 1 pack Mexican style Veg’Chop

• 4 tbsp of salsa eg Gran Luchito Tomatillo Salsa

• 2 large Burrito Wraps

• 1 x 400g tin black beans, drained and rinsed

• 100g cooked brown rice

• 1 avocado, smashed with a pinch of garlic powder, lime juice & jalapeño (optional)

• 1 small handful shredded little gem lettuce

• 1 handful sweetcorn

• 1 red pepper, sliced           

• 1 green chilli, sliced, optional

• 1 green chilli, sliced, optional

• Fresh coriander leaves, chopped

• Juice of ½ lime

Instructions

1. Warm the rice and beans: In a bowl or small pan, heat the rice and black beans together until hot. Squeeze over lime juice and toss with a little chopped coriander for a fresh zing.

2. Toast the sweetcorn: In a dry pan, toast the sweetcorn for a few minutes until lightly charred.

3. Warm the burrito wraps: Warm the wraps in a dry pan or microwave for 10–15 seconds until soft and pliable.

4. Build the burritos: Lay out the wraps and layer up:

   ● Warm rice & beans

   ● Charred sweetcorn

   ● Veg’Chop

   ● Shredded lettuce

   ● Pickled red onion

   ● Smashed avocado

   ● A few extra spoonfuls of tomatillo salsa

   ● Red pepper

   ● Green chilli

   ● Sprinkle of fresh coriander

5. Wrap and toast: Fold in the sides, roll tightly from the bottom, and toast seam-side down in a dry pan for 1–2 minutes until golden and warm.

6. Slice & serve: Cut in half to reveal the bright, fresh cross-section and serve with lime wedges and extra tomatillo salsa.