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Chicken Burrito

Ingredients

5 tortillas , flour (approx 20cm/8″ wide)

    Burrito Seasoning:

    • 1 tsp each onion powder, dried oregano, salt
    • 2 tsp each dried cumin powder, paprika
    • 1/4 tsp black pepper
    • 3/4 tsp cayenne pepper (optional, adjust to taste)

    Chicken Filling:

    • 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
    • 2 tbsp olive oil , separated
    • 1/2 onion , chopped
    • 2 garlic cloves , finely minced
    • 1 red capsicum/bell pepper , diced
    • 400g/14oz refried beans , canned (Note 2)
    • 1/4 cup water

    Rice – CHOOSE one:

    • 2.5 cups white rice , plain (cooked, Note 3)
    • 2.5 cups Mexican Red Rice (the best for Burritos!)

    Other Stuffings:

    • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
    • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
    • 1/4 cup coriander/cilantro , finely chopped

    Sauce for dunking – choose:

    • Avocado sauce
    • Sour cream
    • Salsa (restaurant style, smooth)

Instructions

    • Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
    • Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
    • Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
    • Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.

    Assemble burritos:

    • Gently warm tortillas in microwave (makes them pliable), lay on work surface.
    • Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
    • Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
    • Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
    • Freezer friendly! Note 4 for directions.

Prep Time: 15 minutes
Cook Time: 15 minutes

Total Time: 30 minutes

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