Chicken BURRITO

Farrah’s 12" Flour Tortillas
Mexican rice
Roasted chicken, shredded
Avocado, sliced
Red cabbage, thinly shredded
Black pinto beans, drained and rinsed
Red onion, finely diced
Tomatoes, diced
Red chilli, finely diced
Coriander
Olive oil
Salt and pepper

Cook the rice and put to one side.

To make the bean salsa: 
In a bowl, mix together the pinto beans, red onion, tomato, chilli, coriander and olive oil. Season with salt and pepper to taste.

On each tortilla, place rice down the middle, layer with the roasted chicken, avocado, red cabbage and bean salsa.

Fold up the bottom third, then fold over left side and right side of tortilla, then roll upwards from bottom, to seal tortilla and form the burrito.