Go Back
–+ servings

Cheese-crusted Fry’s Chick’n Pieces Burrito

The perfect lunch or dinner recipe.
Print Recipe Pin Recipe
Total Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

Burrito filling mix

  • oil for frying
  • 1 pack Fry’s Chick’n Pieces - Peri Peri
  • 1 large onion sliced
  • 3 small bell peppers we used red, yellow and green, deseeded and sliced
  • 2-3 Tbsp (30-45 ml) taco spice mix
  • 1 400 g tin of kidney or black beans drained
  • 1 cup (250 ml) cooked rice
  • ½ cup (125 ml) whole kernel tinned corn (or grilled sweetcorn, sliced off the cob)
  • Salt and pepper

Burrito

  • 4 large flour tortillas slightly warmed (this makes them more pliable)
  • burrito filling mixture as made above
  • 10 baby tomatoes, halved
  • 1 large avo smashed and seasoned
  • fresh coriander washed and picked
  • salt and pepper

Cheese crust

  • 250 g vegan cheddar cheese grated and divided into 4 equal piles
  • a large non-stick frying pan

To serve (optional)

  • extra fresh coriander
  • extra guacamole

Instructions
 

Burrito filling mix

  • Set a large frying pan over medium-high heat. Heat a splash of oil, then add the Fry’s Chick’n Pieces. Fry for 2-3 minutes per side or until golden. Remove the Pieces from the pan and set aside.
    Add another splash of oil to the pan, then add the onion and peppers. Stir fry until the onions and peppers soften and start to colour.
    Sprinkle in the taco seasoning and fry for a minute until fragrant.
  • Add the beans, rice and corn and fry for another 2 minutes, then add the Pieces and toss to combine. Season to taste and remove from the heat.
    Pop the tortillas into the microwave for 30 seconds to warm – this makes them more pliable (keep covered).
    Lay a tortilla out on a work surface. Spoon a generous amount of filling mixture (about a cup) just off centre of the tortilla (closer to the bottom) in a horizontal line, leaving some space on either end to fold the burrito.
    Add a few tomatoes, avo and Fry’s Chick’n Pieces, followed by a little fresh coriander. Give a final season before folding.
  • To fold, grab the end of the tortilla closest to you and fold it up and over the ingredients then using the folded over part, pull it towards you to tuck and compact the filling.
    Fold the sides of the tortilla in towards the centre, then continue rolling the burrito up and away from you. Rest the burrito seam side down to ensure that it stays closed. Repeat with the remaining three.

Cheese crust

  • To fry, set a large non-stick pan over medium-high heat. When the pan is hot, add a rectangle of grated cheese that is roughly the same diameter as the burrito.
    The cheese will start to melt and release its oil; when the cheese starts to bubble and crisp up, place the burrito seam side up onto the cheese. Let it sit for 10 seconds then remove the pan from the heat and use a spatula to flick the cheese crust up around the burrito. Then slide the spatula under the burrito and flip up over onto a plate.
    Wipe the pan out, then repeat with the remaining burritos.
  • To serve
  • Slice the burritos in half on the diagonal and serve immediately with extra guacamole and coriander.

Notes

Thank you to Fry's for sharing this recipe! For more delicious recipes, please visit Fry's Recipes. Find the Fry’s Chick’n Pieces - Peri Peri (or Lemon & Herb) at your local Woolworths store.
Tried this recipe?Let us know how it was!