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Cracking chicken burrito
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Total Time:
50 minutes
Tex-Mex chicken burritos - a delicious way to repurpose leftover rice.
Ingredients:
  • 4 skinless, boneless free-range chicken thighs
  • 1 tablespoon sweet smoked paprika
  • ½ a tablespoon ground cumin
  • olive oil
  • 2 cloves of garlic
  • 1 bunch of fresh coriander
  • 1 x 400 g tin of pinto or black beans
  • 200 g leftover white or brown rice chilled
  • 1 lime
  • 4 ripe tomatoes
  • 4 spring onions
  • 1 little gem lettuce
  • 4 large flour tortillas
  • 80 g mature Cheddar cheese
  • 4 tablespoons Greek yoghurt
Instructions:
  • Heat a griddle pan over high heat. Flatten chicken thighs to ½ cm thickness between sheets of greaseproof paper using a heavy pan. In a bowl, mix chicken with paprika, cumin, oil, salt, and pepper. Grill chicken on the hot griddle for 10 minutes until charred and cooked through. Let it cool slightly. Slice garlic, separate coriander leaves and stalks. Fry garlic and coriander stalks in oil for 1 minute, then add and fry beans. Add rice, cook until crispy and hot, then add lime zest and coriander leaves. In a bowl, mix tomatoes, spring onions, lime juice, and remaining coriander leaves for salsa. Shred lettuce and chicken. Soften tortilla on the griddle, then fill with rice, salsa, lettuce, chicken, cheese, and yogurt. Roll up the burrito and repeat for the rest. Serve and enjoy.

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