Cheesy Fiesta Pork & Chipotle Mayo Burrito
with Garlic Rice & Coriander
Calories
:
1140 kcalProtein
:
47.6g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Bring the fiesta to your kitchen by wrapping sizzled, spice-packed pork mince into warm tortillas with melted Cheddar cheese. A scatter of vibrant coriander adds a burst of freshness, while creamy chipotle mayo delivers a cheeky, smokey kick in every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Garlic
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
½
Brown Onion
1
Tomato
1 packet
Coriander
250 g
Pork Mince
1 sachet
Mexican Fiesta Spice Blend
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1
Cheddar Cheese
(Contains: Milk)
1
Chipotle Mayo
(Contains: Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water (for the rice)
¼ tsp
salt
¼ cup
water (for the beef)
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and the salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
2
- Meanwhile, thinly slice brown onion (see ingredients).
- Roughly chop tomato and coriander.
3
- Heat a large frying pan over high heat.
- Cook pork mince (no need for oil!) and onion, breaking up with a spoon, until just browned, 3-4 minutes.
- Reduce heat to medium, add Mexican fiesta spice blend and cook until fragrant, 1 minute.
- Remove pan from heat, then stir through the water (for the pork).
4
- Place large wraps on a microwave-safe plate and cover with a damp paper towel.
- Microwave on high, until warmed through and softened, 1 minute.
- Fill wraps with rice, pork filling, tomato, coriander, Cheddar cheese and chipotle mayo.
- Fold bottom of wrap, seam-side down, over filling, then fold in the sides. Roll tightly from the bottom to form the burrito.
5
- Heat burritos in a sandwich press, seam-side down, until golden brown, 2-3 minutes.
6
- Halve burritos.
- Divide fiesta pork and chipotle mayo burritos between plates. Enjoy!
