Mexican Chicken Burrito

Mexican Chicken Burrito

 

Although considered a Mexican dish, the burrito is more likely to have been founded in American Tex-Mex cuisine. This version uses slow cooked shredded Mexican spiced chicken for soft texture and a spicy sauce. The toppings I have chosen work well but a burrito is a great thing that you can customise to your liking! The burrito filling would also work well with leftover or pre-cooked chicken for a speedier dinner. If you’re doing this I recommend adding a hot salsa as you won’t have the spicy tomato sauce leftover from cooking the chicken! I love Bar Burrito for a quick, cheap bite and this inspired the way I have loaded my own burrito. It is vital to roll the Burrito well to ensure the filling stays in and it is easy to eat. For a video on how to roll your burrito, see my instagram page @documenting_my_dinner.

RECIPE

MAKES 2-3 BURRITOS

DIFFICULTY LEVEL: Home Cook

Ingredients:

  • 2 chicken breasts
  • Tin of tomatoes (you won’t need it all)
  • 1/2 Onion, finely chopped
  • 1 mild red chilli, finely chopped
  • 1 clove Garlic, finely chopped
  • Teaspoon each of cumin, coriander, chilli powder, garlic powder, cinnamon, cayenne pepper, oregano, and paprika
  • Smoked salt
  • Black pepper
  • Tortilla wraps

For other toppings:

  • Half an iceberg lettuce, shredded
  • 1/2 Onion, finely sliced
  • 1 red pepper, finely sliced
  • Tin of beans- I used mixed beans in spicy sauce (again you won’t need them all)
  • About 50g grated cheese
  • Sour cream
  • Jalapeños from a jar
  • Pink pickled onions – recipe here

Method:

1. Place the chicken breasts, all the spices, a tablespoon of smoked salt and a good grind of black pepper into a slow cooker. Add the chopped onion, garlic and chilli. Pour over around half of the chopped tomatoes. Cook on low for 3-4 hours or high for 2 hours.

2. If you don’t have a slow cooker, simply place the ingredients in a pan and cook over a low heat until the chicken is cooked through (around 30 minutes)

3. When the chicken is cooked, shred with two forks or cut into small chunks.

4. Place the sliced onion and pepper in a frying pan and dry fry for a couple of minutes over a high heat until soft.

5. Heat the wraps either in the microwave for 20 seconds or in a dry frying pan over a high heat for a few seconds on each side.

5. Layer up your burrito: place the chicken in a line on one third of the wrap. Top with some of the tomato chilli sauce that you cooked the chicken in. Top with a layer of beans, then cheese, onions and peppers, lettuce, sour cream, jalapeños and pink pickled onions. Wrap up and enjoy! See my instagram for a video on how to roll your burrito perfectly!

TIPS

  • Use beef instead of chicken: if using the slow cooker, casserole beef will cook in the same way but may need a little longer cooking time- good to do before you go to work in the morning. If doing this, add the whole tin of chopped tomatoes so it doesn’t dry out being on all day.
  • Add fresh chillies instead of jalapeños
  • Use Greek yoghurt instead of sour cream for a healthier alternative – you won’t even notice the difference
  • Make it veggie: double the onions, peppers and beans and add other veggies such as mushrooms or carrots. When cooking the veg, add the spices as if you were making the chicken. Add fresh tomatoes to the toppings, too.

One Comment

  1. Pingback: Pulled Pork Tacos - Documenting My Dinner

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