#WFD – Chicken Burritos

POLOKWANE – A burrito is a dish in Mexican that consists of a flour tortilla with various other ingredients.

It is wrapped into a closed-ended cylinder that can be picked up, in contrast to a taco, where the tortilla is simply folded around the fillings.

What’s for Dinner says this chicken burritos recipe is quick and easy to make and bursting with flavours. Just quickly mix the rice with sautéed spring onions, peppers, chillies and celery. The Knorr Chicken Stock Pot and BBQ sauce add great flavour kicks.

Ingredients

• 30ml olive oil
• 4 spring onions, finely chopped
• 1 red pepper, finely diced
• 1 red chilli, finely diced (seeded)
• 2 cloves garlic, crushed
• 1 stick celery, finely diced
• 5ml Robertsons Cumin
• 15ml Robertsons Paprika
• 200g long grained rice according to instructions on the packet, cooked and left cold for 2 hours or more
• zest and juice of 2 lemons
• Roasted and shredded chicken
• 1 x KNORR Chicken Stock Pot
• 10ml bbq sauce
• 4 large tortillas
• 45ml coriander, chopped
• 60g cheddar cheese, grated

Method

• Heat the olive oil in a large frying pan. Add the spring onions, peppers, chillies, garlic and celery. Cook on medium heat for 3-4 minutes until the vegetables start to soften but do not brown.
• Add the Robertsons Cumin and Robertsons Paprika and mix well on medium heat.
• Add the cooked rice, the lemon zest and lemon juice. Shake the pan well so that the rice and vegetables mix together really well.
• In a separate bowl, mix the shredded chicken with the Knorr Chicken Stock Pot and BBQ sauce.
• Heat the tortillas in a large dry frying pan on medium heat for 1-2 minutes until they soften up.

raeesak@nmgroup.co.za