Every night can be a Mexican Fiesta!

I've had a few people mention to me over the years that they find getting a Mexican meal right is difficult... I really don't think it needs to be that complicated, there is a small amount of preparation, but it's not anything that even the most inexperienced cook can handle- you can even get the little once grating and mixing! My husband and I usually make this together and the only issue my husband and I find is at the end of the meal when we have a stack of washing up to do.. But one day I'll get a dishwasher and make it even simpler!

So this is a burrito, it's great for families or having friends over as it's build-it-yourself and everyone can put what they like on their own wraps..

You will need (serves 4)
For the seasoning (You can always buy this for ease, or make it in bulk and store it in an airtight container for future use)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoky paprika
1 tsp garlic salt
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried chilli flakes

2 chicken breasts
1 amount of seasoning mix
small amount of olive oil
1 cup brown rice (uncooked)
1 cup tinned black beans or kidney beans, washed
1/4 large iceberg or cos lettuce, washed and thinly shredded
1 cup grated cheddar cheese
a jar of store bought salsa of your choice (we love the Mission Chipotle whenever we can get our hands on it!)
sour cream, if desired

Pico De Gallo
200gr tinned corn kernels, rinsed
2 large round tomatoes
2 shallots
handful of coriander
squeeze fresh lime juice
salt & pepper

Easy Guac
1 ripe avocado
squeeze of lime juice
1/4 tsp smoky paprika
1 Tbs sourcream
salt & pepper
(diced spanish onion if desired)

Tortilla wraps of your choice (1 large or two smaller ones per person)

Method..
1. Preheat oven to 200 degrees celsius
2. Rub the chicken breasts in a little bit of olive oil and then sprinkle the seasoning on each breast and rub in to coat evenly. Leave to marinate for 5 minutes.
3. Place the cup of rice in a medium-sized saucepan and 1.5 cups of water (if using brown rice, place 2 cups of water), place on a high heat on the stove and cover with a lid. As soon as the rice comes to the boil, reduce heat to the lowest setting (put on the smallest/lowest burner on your stovetop if need be) and leave covered, to simmer for 12 minutes (20 minutes for brown rice). Once timer is done, turn off the burner, remove the saucepan from heat and set to stand, still covered, for 5 minutes.
3. Meanwhile, heat a non-stick frypan or cast-iron skillet on high, add the chicken breast and sear on both sides until golden. Transfer to a baking dish and place in the oven for 15-20 minutes while you prepare the rest of the fillings.
4. To make the pico de gallo salad*; wash the tomatoes and dice, slice the shallots, wash and roughly chop the coriander. Mix all together, dress with a little bit of lime juice and olive oil. Season to taste. Transfer to a bowl
5. Once the rice is cooked and rested, fluff it up with a fork and mix the beans in. Transfer to a bowl.
6. Check the chicken is cooked, remove from the oven, cover with foil and rest for a few minutes before slicing thinly and putting in a bowl or shallow serving dish.
7. Make the guacamole by mashing the avocado with the other ingredients and placing in a bowl.
8. Place the lettuce, cheese and sauces in separate bowls. Microwave the wraps for a couple of seconds to warm and lay everything out on the table for people to serve themselves. Mix it up and enjoy!!

*If you're feeling fancy you can chop some chilli and add that in there, or some capsicum.

N.B- if you like it spicy, get some fresh chilli's or pickled jalapeños right in the wraps to add an extra kick!