Barbeque chicken wrapped in tortillas- This Mexican-style dish makes a filling lunch for your tiffin.
CHICKEN BURRITO
Ingredients
250 grams boneless chicken breasts, cut into small cubes
4 refined flour tortillas
Barbeque sauce
½ cup balsamic vinegar
¼ cup apple cidar vinegar
½ cup tomato ketchup
2 tbsps honey
1 tsp red chilli powder
Salt to taste
Mexican rice
2 cups boiled basmati rice
1 tbsp oil
2 tsps chopped garlic
1 medium onion, finely chopped
1 sprig of fresh oregano
¾ cup tomato puree
¾ tsp dried red chilli flakes
Shredded lettuce as required
Grated processed cheese for sprinkling
Sour cream for drizzling
Salad to serve
Boiled egg to serve
Method
1. Heat a non-stick shallow pan, add balsamic vinegar, apple cidar vinegar and mix well. Allow the mixture to come to a boil, lower the heat and allow the mixture to reduce.
2. Add tomato ketchup, honey and red chilli powder and mix well. Allow to cook further for 1-2 minutes.
3. Add chicken, salt and mix well. Cook for 10-15 minutes or till the chicken is cooked completely. Take the pan off the heat and allow to cool slightly.
4. Meanwhile, heat oil in a non-stick wok to make the Mexican rice. Add chopped garlic and sauté for a few seconds.
5. Add onion and sauté till golden brown. Add oregano and tomato puree and mix well. Cook for 3-4 minutes or till the oil separates.
6. Add rice and mix well. Add dried red chilli flakes, salt and toss till well combined. Take the wok off the heat.
7. For making the burrito, place a refined flour tortilla on a worktop. Spread a portion of the shredded lettuce in the centre. Place a portion of the prepared rice mixture and a portion of the cooked chicken.
8. Sprinkle a little grated cheese on top and place a few shredded lettuce leaves. Drizzle sour cream and roll into a burrito.
9. Wrap the burrito in a butter paper and cut in half. Place them in a tiffin box and pack along with salad and boiled egg.
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