1. Preheat the oven to 200°C. Line a baking tray with parchment paper.

2. Vegetables and chicken: Slice the bell peppers and onion and place everything into a bowl. Add oil, sweet paprika, garlic, onion granules, salt, and pepper, then mix well. Spread onto the baking tray in a single layer and add the 2 chicken steaks.

3. Baking: Bake in the preheated oven for 15 minutes.

4. Other ingredients: Grate the cheese and slice the tomatoes. Mix the sour cream with a little water to make it more pourable. Finely chop the parsley.

5. Preparation: Carefully remove the tray from the oven and transfer everything into a bowl. Slice the chicken into strips. Sprinkle with chopped parsley and mix well.

6. Tortillas: Warm the tortillas if needed (about 30 seconds in the microwave) so they become soft and pliable.

7. Assembling the burritos: Place about 2 tablespoons of the roasted chicken and vegetables onto the center of each tortilla. Add 1 tablespoon of rice, 1 tablespoon of cheese, half a tablespoon of corn, and a few cherry tomato slices. Drizzle with about half a tablespoon of sour cream. Fold the sides in, then roll tightly into a burrito. Repeat with the remaining tortillas and filling.

8. Toasting: Heat a pan and toast the burritos on a dry pan for about 2 minutes per side until lightly crisp.

9. Serving: Cut the burritos in half and serve with guacamole and/or a salad. They can also be taken on the go or stored in the fridge for up to 4 days.

Recipe: Sit Fit