Protein Power Burrito

Hemp Seed Wrap 

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Give your body and mind a boost with this big on flavour, big on goodness burrito. Veges, spices, grains and greens, all wrapped in the delicious nuttiness of our Hemp Seed wraps.

Makes 4 burritos
Takes 30 minutes to make

Ingredients

4 Rebel Bakehouse Hemp Seed Wraps
1 cup cooked quinoa
1 tin black beans, drained & rinsed
2 small golden kumara, cut into chunky chips
2 chicken breasts
1 Tbsp olive oil
3 tsp paprika
1 tsp ground coriander
1 tsp cumin seeds
1 clove garlic crushed
¼ red cabbage, finely sliced
1 cup coriander, lightly packed
1 lime, juiced
½ cup plain natural yoghurt

Method

Preheat oven to 200°C.

Stir black beans and 1 tsp paprika through the quinoa. Season with salt and set aside.

Meanwhile, add olive oil, 1 tsp paprika, ground coriander, cumin seeds and garlic to a large mixing bowl and stir to combine. Add the two whole chicken breasts and toss until fully coated. Line a large baking tray with baking paper and place the two chicken breasts in the middle. Place the kumara around the outside and drizzle with a little olive oil and season with salt & pepper. Place in the oven and roast for 20 minutes, or until the chicken is cooked through and the kumara is soft and caramelised.

Add the cabbage, coriander and lime to a bowl and toss to combine.

Place the yogurt and remaining paprika in a bowl and stir to combine.

To assemble, place a bed of quinoa & black beans in the middle of the wrap, top with half a sliced chicken breast, a quarter of the roast kumara and a large handful of the cabbage slaw. Drizzle with the yoghurt sauce and wrap up nice and firmly. Repeat with the remaining 3 wraps.

Hemp Seed 960 x 422

Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’. 

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.

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Feeling rebellious?

Give the next wrap in the range of four a go. All different, all delicious.