Chilli Beef Burrito



Boil a medium portion of rice (about 60g) and heat up a portion of chilli con carne as per pack instructions. Lay out the tortilla wrap and fill the centre with the rice, beef and as many sliced jalapeños as you're comfortable with, then dust with paprika, fold into an oblong and place onto the contact grill. Cook until core temperature inside the wrap is hot, then serve and garnish with soured cream, chopped coriander and some more paprika.

(Please note: Fresh Coriander not available via kff)