Pulled Chipotle Chicken Rice Bowl for Dinner
with a Chipotle Chicken Wrap for Lunch
- Milk
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
Cook once, with a twist for lunch. Cook an amazing dinner as usual then put a new twist on the recipe to create something different for lunch the next day! Whip up a chicken rice bowl with our new mild chipotle sauce for dinner, then enjoy chicken wraps for lunch the next day. Extra delicious! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2900kJ Energy, 33.8g Fat, 14.9g Saturated Fat, 46.7g Carbohydrate, 8.2g Sugars, 48.5g Protein, 1320mg Sodium.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 unit
carrot
1 packet
chicken thigh
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
2 tub
mild chipotle sauce
(Contains: Soy;)
2 unit
tomato
1 bag
coriander
1 unit
long green chilli
1 unit
lemon
1 packet
sour cream
(Contains: Milk;)
1 unit
cucumber
4 unit
chapati wraps
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
Cos Lettuce
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
¼ cup
water (for the sauce)
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!
While the rice is cooking, grate the carrot (unpeeled). In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, season the chicken thigh on both sides with salt and pepper and add to the pan. Cook until browned, 2 minutes each side. Add the enchilada sauce, water (for the sauce) and grated carrot. Bring to the boil, then reduce the heat to medium-low. Stir to combine, then cover with a lid or foil. Cook until the chicken is cooked through and the carrot is soft, 10-12 minutes.
Use tongs to transfer the chicken to a chopping board, leaving the sauce simmering over a low heat. Using two forks, shred the chicken. TIP: Feel free to slice the chicken to save time if you prefer. Return the shredded chicken to the frying pan and increase the heat to medium-high. Stir through the mild chipotle sauce and simmer until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
While the chicken is simmering, roughly chop the tomato. Roughly chop the coriander. Thinly slice the long green chilli (if using). Cut the lemon into wedges. In a medium bowl, combine the tomato, coriander and a squeeze of lemon juice. Season with salt and pepper and stir to combine.
Reserve two portions of chipotle chicken and 2 lemon wedges for lunch. Divide the garlic rice between bowls and top with the remaining chipotle chicken. Serve with the sour cream, tomato salsa, chilli (if using) and any remaining lemon wedges.
When you're ready to pack your lunch, cut the cucumber into thin batons. Divide the reserved chipotle chicken between the chapati wraps and sprinkle with shredded Cheddar cheese. Divide the cos lettuce leaves, cucumber and remaining lemon wedges between two reusable containers. Refrigerate. At lunchtime, microwave the chicken wraps until piping hot, 2-3 minutes, then fill with cos and cucumber. Squeeze over the lemon juice, roll up and enjoy!
