We developed this recipe as part of some workshops we ran teaching young teenage girls to cook. The girls loved Boojum burritos (if you aren't from Northern Ireland Boojum is a Belfast-based Mexican takeaway restaurant) so I tried to replicate some of the girls' favourite bits of the burritos - the chicken, the lime and coriander rice and the mild sweetcorn salsa. I've simplified everything a bit to make it manageable for the girls and also deliberately chosen easy to find ingredients. It's not a 100% authentic 'Boojum' recipe - I'm sure they keep their recipes under lock and key - but it is still really tasty and easy enough to make with kids or for a weekday meal.

You can read more about our 'Cooking with Kids' project here.

This recipe serves 4

For the chicken:

• 400g chicken, cut into small cubes

• 1 tablespoon sunflower oil

• 2 tablespoons fajita spice mix (see below for recipe)

For the Fajita Spice Mix, Combine:

• 2 teaspoons of cumin

• 1 teaspoon of coriander

• 1 teaspoon dried oregano

• 2 teaspoons of paprika

• Pinch of cayenne

• ½ teaspoon garlic powder

• ½ teaspoon salt

• A good grind of black pepper

For the rice:

• 200g basmati rice

• 1 tablespoon olive oil

• A handful of coriander, finely chopped

• Juice of 2 limes

• Salt and pepper

For the beans:

• 1 tin of kidney beans

• 1 bay leaf

• A pinch dried oregano

• Salt and pepper

For the salsa:

• 2 tomatoes, chopped into small cubes

• 1 small tin of sweetcorn

• ½ red chilli, finely chopped

• ¼ red onion, finely chopped

• 1 clove of garlic, crushed

• Juice of 1 lime

• A handful of coriander, finely chopped

• Salt and pepper

To serve:

• Four large white flour tortillas

• Pickled Jalapenos

• Grated cheddar

• Sour Cream

• Lettuce

• Chopped Avocado

• Chilli sauce

How to make the Burritos:

1. First make the salsa, combine the chopped tomato, onion, sweetcorn, garlic, coriander and lime juice in a bowl. Stir to mix and add a bit of salt and pepper.

2. Put one litre of cold water in a saucepan on the hob and turn on the heat. When the water is boiling add the rice, turn down the heat and put a lid on the saucepan. Cook for 15 minutes and then check if the rice is cooked. If not, put the lid on and cook for another few minutes and then check again.

3. When the rice is cooked, strain off the boiling water and put the rice back in the pan with the lid on to keep warm.

4. Put the beans in a saucepan with some of the liquid from the tin of beans. Add the bay leaf, dried oregano and salt and pepper. Put on a low heat and slowly simmer uncovered until the liquid the beans are in is quite thick. Put a lid on the beans to keep them warm.

5. Coat the chicken in the fajita spice mix. Heat up one tablespoon sunflower oil in a frying pan. Add the chicken and fry until it is cooked through, it should be completely white in the centre.

6. Add the lime juice, chopped coriander and oil to the rice. Stir well and add some salt and pepper.

7. Now you are ready to assemble your burrito. Heat up a frying pan with no oil, when it is hot put in your flour tortilla and cook for 30 seconds on each side. When it is warm removed and put on a plate. Add chicken, rice, beans, sweetcorn salsa and any other toppings you want – lettuce, cheese, sour cream, jalapenos and avocado. Fold up one end of the tortilla and then roll up really tight,  wrap the burrito in tin foi to keep it together. Pull off the top of the tin foil to eat.

Copyright Erin Bunting, August 2017