Charred Chicken, Quinoa and Black Bean Burritos There’s something utterly scrumptious about crispy chicken, rice, sweet peppers, lashings of hot sauce, guacamole and cheese wrapped in a hot floury tortilla. Milly Cookbook‘s recipe is not only delicious, but healthier than traditional burrito recipes too. You can either make these a little bit ahead of guests arriving, wrap them in tin foil and keep them in the oven – or simply put everything into bowls for your guests to make as they like. Serves 4 Ingredients: 4 free range organic chicken breasts 3 tbsp of chipotle powder 1 red pepper, sliced 1 yellow pepper, sliced 1 banana shallot, sliced A squeeze of agave syrup 1 cup of pre-cooked quinoa as per the packet instructions 1 tin of drained black beans Salt and pepper Juice of ½ a lime A handful of fresh spinach 50g of fresh feta 4 tortilla wraps For the guacamole: 2 x ripe avocados ½ a red onion, very finely sliced or minced 1 tsp of chopped chilli or chilli flakes Juice of 1 lime A chopped tomato, or a few cherry tomatoes chopped Salt and pepper For the salsa: 12 cherry tomatoes, diced 1 x clove of garlic, minced chopped parsley Juice of half a lime Chopped spring onion and lime to garnish Method: 1 Bash out the chicken breasts to about a thumbnail thick and coat in chipotle powder. Heat up a griddle pan, lightly drizzle the chicken in oil and place on the griddle pan on a medium heat. Cook for 12-15 minutes turning every 3 minutes. 2 In another pan, add the shallot and peppers and cook on a medium heat until soft for about 10 minutes. In the last minute or two, add a squeeze of agave syrup and let sit in the pan on a very low heat. 3 In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper. 4 To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside. 5 Squeeze the stone out of the avocado and pop the flesh in a bowl with the chopped red onion, lime juice, chilli, salt and pepper. Give it a good mix and pop in a serving bowl. 6 Place the tortilla wraps in a microwave for 30 seconds and then its time to assemble! 7 Lay out your warm tortilla and lay down a few fresh spinach leaves horizontally, keeping an inch gap either side of the tortilla. Top with two spoonful of the quinoa and black bean, and lay some peppers on top. 8 8 Slice the chicken breasts and place on top of the peppers then crumble on some feta. To wrap the tortilla, bring the left and right sides in (that you left an inch for) and roll from the bottom up, tightly. Wrap in some tin foil and when you’re ready to eat just unravel. 9 Serve with your guacamole, tomato salsa and lots of spring onion and lime. Recipe courtesy of Milly Cookbook. The Milly’s Real Food cookbook is available to pre order now, click here for more details.