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Lunchbox Chicken Burritos

45min • Serves 8

Looking for a quick and delicious lunch idea the whole family will love? These Lunchbox Chicken Burritos are your new go-to. Created by Justine Schofield for La Banderita, this easy recipe is packed with flavour, perfectly portioned, and made to share – whether you’re meal-prepping for school lunches, feeding hungry teens or whipping up a speedy midweek dinner. Wrapped in La Banderita’s famously soft and fresh flour tortillas, each burrito is filled with juicy shredded BBQ chicken, crisp salad, creamy avocado and a tangy yoghurt-mayo dressing, which everyone will love.

Thanks to La Banderita’s authentic 10” flour tortillas, these burritos hold together beautifully – no tearing, so no lunchtime messes – just bold flavour, and effortless assembly, any day of the week. These Lunchbox Chicken Burritos are perfect served cold, packed up for a picnic, or made ahead for grab-and-go meals. With La Banderita tortillas discover how simple, real ingredients can come together to create something special.

MAKE THIS WITH

Soft Taco Homestyle Jumbo

Ingredients

–

CHICKEN FILLING
–

  • 1 BBQ roast chicken, meat and some skin shredded, bones and fat discarded
  • 200ml whole egg mayonnaise
  • 2 tbs Greek-style yoghurt
  • Squeeze of lemon juice
  • 1 tbs. Dijon mustard
  • 1/4 tsp. smoked paprika
  • 2 stick celery, finely diced
  • 50g walnuts, chopped
  • Salt and pepper

LET'S GET STARTED

  • For the chicken filling combine all the ingredients.
  • Warm the tortillas in a pan for a few seconds one each side to make extra pliable. To build the wrap start at the bottom half of the tortilla. Portion salad leaves between each tortilla, followed by avocado and chicken mixture.
  • Fold in sides in a V-shape. Then roll and tuck in filling. Create a small pleat fold to ensure filling stays in and then finally roll over to from a cylinder with the seam side down. Eat as is or for a picnic, cut into rounds.
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