Method:

Preheat the oven to 180C fan.

Place the prepared onions and peppers on a large, shallow non-stick baking tray; add 1 tbsp oil and season with salt and pepper. Using your hands toss the vegetables to ensure they are evenly coated, then divide the veggies in half pushing each half to the sides of the tray.

In a small bowl mix 1 tbsp of oil with the fajita seasoning. Place the chicken breasts in the centre of the tray and brush liberally with the seasoned oil. Place the tray into the preheated over for 20 minutes, or until the chicken is cooked.

Meanwhile cook the rice in boiling salted water until tender, approximately 12-15 minutes. When cooked, immediately rinse the rice with plenty of cold water and drain in a colander.

When cooked, allow the chicken to cool before slicing.

Divide the rice between the four lunch boxes. Next added the roasted veggies, followed by the chicken. Spoon the salsa over the chicken, sprinkle with the grated Mexicana and finally garnish with the coriander and lime wedges.

Once completely cold, clip on the lids on and pop the lunch boxes in the fridge for up to 4 days.

To serve, remove the lid, squeeze the lime over the naked burrito, loosely replace the lid and microwave for approximately 3 minutes on high power, or until piping hot.