CHICKEN BURRITO

by Thebakingchronicles | 13 May 2020 19:50

Tender, spiced chicken, flavourful fresh salad, guacamole, grated cheddar cheese, sour cream and rice wrapped in a warm tortilla.

Jump to Recipe[1] Print Recipe[2]

I just think burritos are the the greatest thing EVER because they’re so versatile. Chicken Burritos are one of my all-time favourite recipes because they’re insanely easy to make, while being absolutely delicious!

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Chicken Burrito

Tender, spiced chicken, flavourful fresh salad, guacamole, grated cheddar cheese, sour cream and rice wrapped in a warm tortilla.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course, Snack
Cuisine: Mexican
Keyword: burrito, chicken burrito
Servings: 4 burritos
Author: Thebakingchronicles

Ingredients

  • 450 g chicken breasts, cut into small pieces
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp hot chilli powder
  • 1 tbsp oil
  • 80 g long grain white rice
  • 4 tomatoes cut into small pieces
  • 2 red onion cut into small pieces
  • 1 lime juice
  • 50 g lettuce, chopped
  • 5 fresh coriander leaves, chopped
  • 120 g grated cheddar cheese
  • 100 g sour cream
  • 120 g guacamole
  • hot sauce to taste (optional)
  • 4 tortilla wraps warmed

Instructions

  • Prepare the chicken: Cut the chicken breast into small pieces and toss them with the spices, and oil. Put a frying pan over a high heat. Add the chicken and cook for 10 minutes, or until golden brown.
  • Make the salad: Dice the tomatoes, peel and dice the red onion and chop the coriander. Throw it all into a small bowl. Squeeze in the lime juice and stir it all together. Peel and finely chop the the lettuce. set aside.
  • Cook the rice: Bring a large saucepan of water to a boil, season with salt, then boil the rice following package instructions, until just cooked through.
  • Assembling: Place the tortillas, one at a time, into a dry frying pan over a medium heat. Lay out the warm tortillas onto a square of kitchen foil and spoon a line of rice across each, just off centre. Pile a line of guacamole next to the rice, then place the chicken down the middle. Top with the salad, grated cheddar cheese, sour cream and the hot sauce (optional).
  • Half fold in the left and right edges, then carefully fold the edge closest to you over the fillings and continue to wrap tightly.
[4]
Classic Pesto Sauce[5]
[6]
Spaghetti Aglio Olio & Peperoncino[7]
[8]
CREAMY ALFREDO GNOCCHI[9]

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Endnotes:
  1. Jump to Recipe: #wprm-recipe-container-5164
  2. Print Recipe: https://thebakingchronicles.com/wprm_print/recipe/5164
  3. Print Recipe: https://thebakingchronicles.com/wprm_print/recipe/5164
  4. : https://thebakingchronicles.com/2020/06/08/classic-pesto-sauce/
  5. Classic Pesto Sauce: https://thebakingchronicles.com/2020/06/08/classic-pesto-sauce/
  6. : https://thebakingchronicles.com/2020/06/08/spaghetti-aglio-olio-peperoncino/
  7. Spaghetti Aglio Olio & Peperoncino: https://thebakingchronicles.com/2020/06/08/spaghetti-aglio-olio-peperoncino/
  8. : https://thebakingchronicles.com/2020/06/04/creamy-alfredo-gnocchi/
  9. CREAMY ALFREDO GNOCCHI: https://thebakingchronicles.com/2020/06/04/creamy-alfredo-gnocchi/

Source URL: https://thebakingchronicles.com/2020/05/13/chicken-burrito/