Featuring seasoned and tender chicken, spicy Piri Piri rice, cheese and red peppers tucked into a perfectly wrapped burrito. It’s tidy, filling and very tasty.

Instructions-

1. Preheat your oven to 175°C (347°F).

2. Begin by seasoning the butterflied chicken breasts with 1 tablespoon of Smokey Taco Seasoning. Bake the chicken in the preheated oven for 25 minutes until fully cooked.

3. In a pan, fry the red pepper and onion in oil until they become soft and slightly caramelized. Finish with the remaining Smokey Taco Seasoning and add chilli flakes if you desire some extra heat.

4. While the chicken is baking and the veggies are frying, prepare the assembly station for your burritos. Start by laying out a rectangle of foil, followed by a rectangle of parchment paper on top of it. Both rectangles should be in portrait orientation.

5. Place the two large wraps overlapping by half in the portrait orientation on the parchment paper.

6. Arrange the fillings in the center of the wraps that are overlapping:

   • Piri piri rice (2-minute microwave version), divided equally between the wraps

   • A sprinkle of grated cheese

   • Slices of the Smokey taco chicken

   • Sautéed onions and peppers

   • A dollop of sour cream

   • Slices of ripe avocado

   • Fresh coriander leaves

7. To assemble the burrito, roll up the wrap from the bottom, away from you, tucking it under the filling. Fold in the sides, then continue rolling into a burrito shape.

8. The foil and parchment paper will help you wrap the burrito securely, even if you're not an expert at rolling.

9. Place the wrapped burritos on a baking sheet and bake at 175°C (347°F) for an additional 15 minutes.

10. Once done, carefully cut the burritos in half and peel away the foil and parchment paper as needed for easy and mess-free eating.

11. Serve and enjoy your Smokey Chicken Fajita Burritos.