Lifestyle
#WFD – Chicken Burritos
Did you know: The name burrito, referring to the dish, derives from the appearance of bedrolls and packs that donkeys carried.
POLOKWANE – Mexican cuisine has become one of the most popular cuisines in the world because of its delicious and flavorsome dishes.
A burrito consists of a large wheat flour tortilla with a filling. The flour tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable and allow it to adhere to itself when wrapped.
Ingredients
- 30ml olive oil
- 4 x spring onions, finely chopped
- 1 x red pepper, finely diced
- 1 x red chilli, finely diced (seeded)
- 2 x cloves garlic, crushed
- 1 x 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
- 0.5 x chicken and picked, Roasted and shredded
- 1 x KNORR Chicken Stock Pot
- 10ml bbq sauce
- 4 x 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.
- Place the flour tortillas flat, one on each plate and fill with the rice and vegetables. Top each with a quarter of the shredded chicken. Sprinkle with chopped coriander and grated cheese. Roll up the flour tortilla, folding in the sides.
This recipe was provided by What’s for Dinner.
