Chilli Beef Burritos

by Kate Brooke Green

Chilli Beef Burritos

If you find yourself working increasingly from home during these very strange times, you may be craving some of the more exciting desktop lunches you enjoyed when you were in the office.

It’s quite hard to find that balance when working from home. Many of my friends are complaining about the lacklustre lunches they are making  and  their splurges on cold, unhealthy food deliveries.


These Chilli Beef Burritos are just the answer! They are quick, healthy and so easy to make. Mustard Foods has already done the hard work by making a delicious beef chilli con carne, which you can get here.

 All you need is some flour wraps, long grain rice, tomatoes, an avocado, red onion and spinach. If you want an extra health boost, you can use wholemeal wraps like I did.

I have suggested this as an easy lunch fix, but this is just as delicious for an evening meal for housemates, family and friends. This recipe serves four, but adjust accordingly to suit, or even better, make sure you have some left over to make more the next day!



Kate Brooke Green


  • 30ml rapeseed oil

  • 5 flour tortilla wraps, wholemeal or plain

  • 600g Mustard Foods Chilli Con Carne - defrosted

  • 300g long grain rice

  • ½ red onion, finely sliced

  • 1 avocado, sliced lengthways

  • 80g washed baby spinach leaves

  • 1 lime 

  • 2 salad tomatoes, 1cm rough dice 

  • salt to season

  • cracked black pepper to season



  1. Bring a saucepan of water to the boil and add the long grain rice and season the water with salt. Cook the rice according to packet instructions.


  2. Empty the defrosted Mustard Foods Chilli Con Carne into a large saucepan and warm through on medium heat.


  3. Check the rice and once it is cooked, remove from heat and drain in a colander.


  4. Place the spinach in a food processor or nutri bullet, add oil and blitz until a coarse paste is formed.


  5. Place the drained rice in a clean bowl and add the blitzed spinach, carefully mix to coat the rice, then add the juice of one lime and season with salt and cracked black pepper.


  6. Place the wraps into an oven to warm, or you could microwave for 30 seconds.


  7. Carefully spoon equal amounts of rice onto each wrap, then spoon over the hot chilli beef mix, spreading along the width of the wrap, which will make it easier to roll.


  8. Garnish with sliced red onions, diced tomato and the avocado slices, then carefully roll and tuck the sides in to form your very own burrito. Feel free to add a generous helping of grated cheese or you could add chopped baby gem lettuce, the possibilities are endless!

Recipe Note

Chilli Con Carne Nutritionals:

From product page

Other Recipes

You may also enjoy using chilli con carne to create Chilli con carne with green rice, guacamole and sour cream.

Writer profile:  Kate Brooke Green

After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.