Chipotle Chick'n Burritos

There is nothing better than a burrito for lunch, and this version made with chipotle jackfruit is absolutely divine. I use chipotle chilli paste to instantly achieve that authentic Mexican flavour without needing to soak dried chillies, and I serve the jackfruit with a zesty coconut yoghurt sauce to compliment the spice. What's even better is that it is all 100% plant-based.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a non stick frying pan over a low heat and cook the onion for 5 minutes, then add the garlic and cook for a further 1-2 minutes until soft.

Step 2

Meanwhile, drain the jackfruit and transfer to a large bowl. Use your hands to pull it apart into thin strands until completely shredded.

Step 3

Add the shredded jackfruit, kidney beans, chipotle paste, cumin, smoked paprika, chilli powder, cinnamon and coriander to the pan and stir everything together. Cook for 2 minutes, then add the chopped tomatoes and vegetable stock, being to a rapid simmer and allow to reduce for 10-15 minutes until thickened..

Step 4

Meanwhile, mix together the coconut yoghurt, coriander and lime juice in a bowl to create your zesty yoghurt sauce.

Step 5

Build your burritos using the tortilla wraps, rice, chipotle jackfruit filling, black beans, plant-based cheese, coriander and yoghurt sauce. Tightly, wrap in tin foil.

Step 6

Store in the fridge for 3-4 days.