The key to this dish lies in selecting the right ingredients that balance flavour and texture without overcomplicating the process. I always reach for fresh, quality ground chicken—lean but not too dry—to keep the filling moist. The rice should be fluffy but firm, so it holds together well inside the burrito. Cheese is my secret weapon here; a good melting cheese like Monterey Jack or cheddar adds richness and brings everything together. If you can, choose fresh tortillas—they make such a difference in texture. Over the years, I’ve learned that the best meals come from treating simple ingredients with care, just like my mum and grandmother taught me back in England.

• 1 pound ground chicken (lean, but not too dry)
• 2 cups cooked white or brown rice (day-old rice works best)
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for a mild kick)
• Salt and freshly ground black pepper, to taste
• 4 large flour tortillas
• 1 tablespoon olive oil or vegetable oil
• Fresh cilantro or parsley, chopped (optional for garnish)
• Sour cream or salsa, for serving (optional)

If you want to mix things up, swapping the ground chicken for ground turkey or adding black beans for extra protein works beautifully. For a dairy-free option, try a plant-based cheese or omit it altogether and add some avocado slices instead.