Backyard BBQ Burritos

Smoky, cheesy and packed with flavour, these burritos are loaded with BBQ pulled chicken, red cabbage, peppers, pickled onions, fluffy rice and melted cheese.

Serves 2.

Ingredients

• 200g pulled chicken

• 100g red cabbage, sliced

• 1 green bell pepper, sliced

• 1 red chilli, sliced

• 4 tsp Backyard BBQ Seasoning, for the chicken

• 150g Backyard BBQ Sauce

• 1 tsp garlic purée

• 1 tbsp olive oil

• 20–30g pickled onions, sliced

• 2 large tortilla wraps

• 120g rice

• 240ml water

• 1 tbsp Backyard BBQ Seasoning, for the rice

• 1 ball mozzarella

• 30g smoked Red Leicester, grated

Method

1. Cook the rice

Add the rice, water and 1 tbsp Backyard BBQ Seasoning to a saucepan. Bring to the boil, cover and reduce the heat. Simmer until the rice is tender and the water has been absorbed, following the packet timing. Fluff with a fork.

2. Cook the vegetables and chicken

Heat the olive oil in a large frying pan over a medium heat. Add the red cabbage, green pepper and red chilli. Cook for a few minutes until starting to soften.

Stir in the garlic purée and 4 tsp Backyard BBQ Seasoning, then add the pulled chicken. Cook until the chicken is heated through.

3. Add the sauce

Pour in the Backyard BBQ Sauce and stir until the chicken and vegetables are coated. Cook for another 2–3 minutes until the sauce has thickened slightly.

4. Build the burritos

Lay out the tortillas and divide the rice between them. Add the BBQ chicken mixture and pickled onions. Tear over the mozzarella and sprinkle with smoked Red Leicester.

5. Toast and serve

Fold the tortillas tightly into burritos. Place seam-side down in a hot, dry pan and toast, turning carefully, until golden on the outside and the cheese has melted. Slice in half and serve.