There are a lot of elements involved in making a burrito, but in the end all of that hard work is definitely worth it! Plus, none of the elements take that long to make. These can be a real party pleaser. They’re lots of fun to prepare and wrap! Plus, any leftovers are perfect for lunch the next day!
Ingredients
Makes 5-6 Large Burritos
Spicy Chicken:
- 500g Chicken Breast
- 3 Garlic Cloves, crushed
- 1 Tsp Ancho Chilli Powder (available in local supermarkets)
- ½ Tsp Cumin
- ½ Tsp Dried Oregano
- 3 Tbsp Vegetable Oil
Mild Bean Salsa:
- 1 Tin Mixed Beans
- 250ml Tomato Passata
- 1 Garlic Clove, crushed
- ½ Tsp Ancho Chilli Powder
- Salt and Pepper
Guacamole:
- 1/4 Red Onion
- 1 Ripe Avocado
- 4 Cherry Tomatoes
- Small Handful Fresh Corriander
- Juice of 1 Lime
- Olive Oil
- Salt and Pepper
Fresh Salsa:
- 2 Tomatoes
- 1/3 Cucumber
- Small Bunch Spring Onions
- Squeeze of Lime Juice
- Small bunch coriander
Spiced Rice:
- 200g Rice
- 1 Tbsp Tomato Puree
- 1/2 Red Pepper
- 1/2 Yellow Pepper
- 1/4 Red onion
- 1 Garlic Clove, crushed
- 1/2 Tbsp Vegetable Oil
- 200ml Vegetable Stock
- Salt and Pepper
- 6 Large Flour Tortillas
- 100g Grated Cheese
- Sour Cream
Directions
- For the chicken: Cut the chicken breasts into small even sized pieces. Add all ingredients to a bowl and mix together well. Season with salt and pepper. Cover and place in the fridge until needed.
- Heat a little oil in a large frying pan over a medium heat and add the chicken. Stir constantly, making sure all sides of the chicken are browning evenly.
- Check that the chicken is cooked through by cutting one piece in half. Keep in mind that the marinade may have coloured the meat so it might not look white all the way through, but it should be in the middle
- For the bean salsa: In a large saucepan, heat a little oil and fry the garlic over a medium heat for 1 minute. Add the passata, chilli powder and mixed beans. Stir well.
- Continue to cook the beans over a medium heat, stirring occasionally, until the passata has reduced to a thick sauce. Taste and season with salt and pepper.
- For the Guacamole: Finely chop the red onion and corriander. Half, deseed and finely chop the tomatoes. Half the avocados, remove the stone and scoop out the flesh. Add everyone to a bowl, only adding half of the lime juice.
- Stir all together until smooth. Season with salt, pepper and the remaining lime juice.
- For the fresh Salsa: Half, deseed and finely chop the tomatoes, alongside the cucumber, spring onions and coriander.
- Season with lime juice, salt and pepper.
- For the Spiced Rice: Finely chop the red onion and peppers. In a large pan, heat the vegetable oil over a medium-high heat. Fry the onion and peppers until beginning to brown. Add the garlic and cook for a further 1 minute. Add the tomato puree and stir well.
- Add the rice to the pan and stir. Pour in the vegetable stock and bring to boil. Continuously stir and add water until the rice is cooked. Taste and Season.
To assemble your burrito: Chose your fillings, spoon onto a large flour tortilla and finish with sour cream and grated cheese. Wrap up and enjoy!
Watch the video below to learn how to professionally wrap up your burrito.
