Fried chicken Burrito
5 tortillas , flour (approx 20cm/8″ wide)
1 tsp each onion powder, dried oregano, salt
2 tsp each dried cumin powder, paprika
1/4 tsp black pepper
3/4 tsp cayenne pepper (optional, adjust to taste)
600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
2 tbsp olive oil , separated
1/2 onion , chopped
2 garlic cloves , finely minced
1 red capsicum/bell pepper , diced
400g/14oz refried beans , canned (Note 2)
1/4 cup water
Rice – CHOOSE one:
2.5 cups white rice , plain (cooked, Note 3)
2.5 cups Mexican Red Rice (the best for Burritos!)
400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
1/4 cup coriander/cilantro , finely chopped
Sauce for dunking – choose:
Salsa (restaurant style, smooth)
Burrito Seasoning – Mix Seasoning ingredients. Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Cook chicken – Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop.
Saute onion – In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent.
Finish Filling – Add refried beans, diced chicken and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery and not dry/stodgy! Let cool 5 minutes – will thicken.
Gently warm tortillas in microwave (makes them pliable), lay on work surface.
Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
Toasting: Either pan fry over medium high heat (no oil) for 2 minutes each side to make tortilla crispy and melt cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
Freezer friendly! Note 4 for directions.
1. Chicken breast – slice in half horizontally to make 2 thin steaks out of each breast. I do this so there’s more surface area to coat in the spice mix!
2. Refried beans – secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
Any beans will actually work just fine, just a different colour!
3. Rice – you’ll need 1 cup of uncooked rice to make 2.5 cups cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
4. Storage – Wrap in cling wrap or foil, fridge for 4 days or freeze. Best to warm in oven – 15 minutes at 180C/350F wrapped in foil. Frozen – thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in oven for 40 minutes at 180C/350F.