Chicken Burrito with Mango Salsa

First, rinse your brown rice thoroughly under cold water until the water runs clear. This helps remove excess starch.

In a small pot, combine the washed brown rice with 350ml (1.5 cups) of water and a small knob of butter (about 5g). Bring it to a boil over high heat with the lid closed.

Once the water starts boiling, reduce the heat to low and continue cooking with the lid on for 20-25 minutes, or until all the water is absorbed and the rice is tender. Set aside.

Cut the chicken breasts into bite-sized pieces.

Season the chicken pieces generously with salt, black pepper, a little thyme, and garlic powder.

In a small pan, melt the remaining butter (about 10g) or use a teaspoon of olive oil. Add the seasoned chicken and fry until it's cooked through and beautifully golden brown.

Finely chop the cherry tomatoes, half of the red onion, and half of the ripe mango.

In a bowl, combine the chopped tomatoes, red onion, and mango. Mix them well.

Squeeze the juice of half a lime over the mixture and give it another good stir. Your refreshing mango salsa is now ready!

In a small bowl, scoop out the flesh of the ripe avocado and mash it with a fork until it's creamy but still has some texture.

Season the mashed avocado with a pinch of salt, black pepper, and one teaspoon of olive oil. Mix well.

You can optionally mix a little cream cheese into the avocado mash for extra creaminess, or keep them separate to spread individually.

Lay out a wrap on a clean surface. Spread a generous amount of cream cheese (if not mixed with avocado) evenly over the surface.

Next, add a layer of your fresh mango salsa, followed by the creamy avocado mash.

Spoon a portion of the cooked brown rice and the flavorful chicken pieces onto the wrap.

Carefully roll up the burrito tightly, tucking in the sides as you go, to create a neat, portable meal.

Serve your delicious Chicken Burritos with Mango Salsa immediately and enjoy! Bon appétit!