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This cajun chicken burrito with rice and pinto beans tastes lovely and is super easy to make. It's also a great one to prep in advance and eat on the go.


120g chicken breast

1 tsp Cajun seasoning 

5ml olive oil

70g red pepper

60g tinned pinto beans

45g microwavable rice

25g cheddar cheese

1 whole wheat tortilla



Preheat your oven to 200°C (fan 180°C, gas mark 6).

For chicken: Season the chicken with salt, pepper and Cajun seasoning place on a baking tray and roast in the oven for 15-20 minutes or until cooked through. Once cooked allow to cool slightly and cut into cubes.

For filling: In a non-stick frying pan gently fry the peppers in the olive oil for 3-4 minutes until just turning soft. Drain and wash your pinto beans then add them to the peppers and gently warm for 2-3 minutes.

Cook the rice as instructed.

To serve: Warm your tortilla wrap in a microwave for 30 seconds then fill with your rice, pepper and bean mix, chicken and cheese, roll up your burrito and enjoy.


For more healthly meal ideas, tailored to your own personal energy demands that will put you body in fat burning mode, please visit www.thebodycoach.com/90dayplan 

You can also follow me on social media at any of the links below:

Facebook: The Body Coach

Instagram: @thebodycoach

Twitter: @thebodycoach 

Pinterest: The Body Coach

YouTube: TheBodyCoachTV 


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Joe Wicks

About Joe Wicks

Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.

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