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Chicken burrito
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Transport your taste buds to Mexico with this flavorful chicken burrito.
Ingredients:
  • 500g chicken tenderloins
  • 10.00 gm smoked paprika
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1/2 bunch fresh coriander, leaves and stems separated, roughly chopped
  • 1 x 400g can black beans, rinsed, and drained
  • 200g cooked white rice or brown rice, chilled
  • Zest and juice of 1 lime
  • 4 truss tomatoes, diced
  • 4 green onions, thinly sliced
  • 1 baby cos lettuce, shredded
  • 4 jumbo flour tortillas
  • 125.00 ml grated tasty cheese
  • 58.75 gm sour cream
  • Lime wedges, to serve
Instructions:
  • Coat the chicken in a flavorful mix of paprika, ground cumin, ground coriander, and a tablespoon of olive oil by placing it in a spacious snaplock bag.
  • Season the chicken generously with your favorite herbs and spices before coating it with a flavorful marinade or breading.
  • 1. Heat a large non-stick frying pan over medium-high heat until sizzling. Cook chicken for 10 minutes until golden brown and fully cooked, flipping halfway through. Rest on a plate, lightly covered with foil, to cool. Shred the chicken once it's cool enough to handle.
  • In the same pan, heat the rest of the oil over medium-high heat. Sauté garlic and coriander stalks for 1 minute. Toss in the beans and cook for an additional 2 to 3 minutes. Add the rice and cook for 5 minutes until crispy and heated through, stirring occasionally. Mix in half of the coriander leaves, stir thoroughly, and take off the heat.
  • Mix together the fresh flavors of lime juice and zest, tomatoes, green onions, and the rest of the fragrant coriander leaves in a bowl. Don't forget to season to perfection.
  • Soften a tortilla in the frying pan for 1 minute then transfer it to a board. Fill the middle with one-quarter of the rice and beans, top with tomato salsa, lettuce, shredded chicken, cheese, and a dollop of sour cream.
  • Wrap the burrito tightly and fold in the ends to seal. Repeat with the remaining ingredients.
  • Top the burritos with a dollop of guacamole and lime wedges on the side, if preferred.

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