Chipotle Chicken Burrito Bowls

• 4 Woolworths White Flour Wraps
• 4 Woolworths Free Range Skinless Chicken Breasts, cut into chunks
• ¾ cup Woolworths Chipotle Braai Baste & Dip 
• Sea salt and freshly ground black pepper

For the tomato & bean salsa:

• 400 g red kidney beans in brine, drained
• 200 g mini rosa tomatoes, halved
• 3T Woolworths Sliced Pickled Jalapeños, plus 2T of the brine
• ¼ shallot, thinly sliced
• Sea salt to taste

• 2 x 250 g Woolworths Mexican Style Rice, heated as instructed
• 1 Woolworths Ripe & Ready Hass Avocado, peeled and thinly sliced (with the stone removed)
• 4T Woolworths Sour Cream
• Woolworths Pickled Red Onion Petals, to garnish
• Fresh coriander to garnish

1. Place the wrap inside a bowl smaller than the wrap’s dimensions; this will cause the wrap to fold up at the ends, creating a bowl-shaped wrap. Place in the air fryer for 3 minutes to toast slightly before removing the wrap from the bowl and toasting for another 2 minutes. Continue shaping and toasting the remaining wraps.

2. Coat the chicken breast in the chipotle sauce and cook in the air fryer until slightly charred and cooked through.

3. For the bean and tomato salsa, combine the drained beans with the tomatoes, pickled jalapeños and brine, shallots and salt to season.

4. Add the heated rice to the burrito bowl, followed by the chipotle chicken, bean and tomato salsa, avocado, sour cream and pickled onion petals, finishing with a garnish of coriander.