6 large tortillas
½ iceberg lettuce, finely shredded
250g pre-cooked brown rice, heated
1 Riverview roast pork, chopped
2 avocados, sliced
½ white onion, thinly sliced
1 long green chilli, thinly sliced
fresh coriander & lime, to serve
Place tortillas onto a clean work surface. Arrange lettuce down the centre of each wrap.
Top with some of the lettuce, brown rice, pork and crackling, avocado, onion, chilli and season with salt and pepper.
Top with coriander and a squeeze of lime. Fold up the bottom and roll up the sides to enclose the burrito. Serve.