Ingredients

• 30 ml olive oil
• 600 g chicken thighs
• 6 g ground cumin ((2 tsp))
• 3 g paprika ((1 tsp))
• 2 g garlic powder ((⅔ tsp))
• 2 g cayenne pepper ((⅔ tsp))
• 0.5 g chili flakes
• 1.5 g black pepper
• 1 chicken stock cube
• salt (to taste)
• 50 g yellow onion ((½ onion))
• 70 g red bell pepper ((½ pepper))
• 10 g fresh parsley
• 200 g strained tomato sauce
• 10 g honey
• 75 g corn
• 100 g kidney beans
• 40 ml olive oil
• 1 chicken stock cube
• salt (to taste)
• 650 ml water (boiled)
• WRAP
• tortillas
• OPTIONAL
• cheddar
• mashed avocado
• sauce of choice

Instructions

1. Make sure all ingredients are prepared and within reach before starting.

2. Heat the olive oil in a frying pan over medium heat. Add the chicken along with the cumin, paprika powder, garlic powder, cayenne pepper, chili flakes, black pepper, crumbled stock cube, and salt to taste. Cook for 5 minutes.

3. Add the yellow onion, red bell pepper, and parsley. Cook for 3 minutes.

4. Add the tomato sauce, honey, corn, and kidney beans. Let simmer for 5 minutes, or until the sauce has thickened slightly.

5. Place a tortilla wrap on a plate. Spread some sauce over it and add some mashed avocado. Sprinkle cheese on top as desired. Spoon the warm chicken mixture onto it and finish with extra cheese.

6. Fold the sides inward first, then tightly roll up from the bottom into a firm burrito.

7. Grill the burritos in a grill pan or frying pan until golden brown and crispy.