Chicken burritos

It’s the end of May, and it is awfully wet and cold outside.   I’ve got the heating cranked up, a jumper and Uggs on.   I watched an episode of Extra Virgin on telly and craved the broth that was served up for the sick husband.   Still, I was on a mission to stick to my meal plan this week, and chicken burritos was on the cards.    I didn’t have a set recipe in mind, but wanted to incorporate herbs from our garden.    The overall dish was very earthy (from the beans), cheesy and delicious.  However, I’d love to squeeze some lime juice onto the freshly grilled chicken fillets and add a dollop of sour cream to the filling next time.   All that was missing was a bottle of beer, but given the weather, I’d rather a cup of tea!

Ingredients: (serves 2 to 3)

A) Sauce

  • Fry lite
  • 1 red onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) of black beans (drained)
  • 3/4 cup of passata
  • 1/2 cup water
  • 1 tbsp ground cumin
  • 1/2 tbsp paprika
  • a spring of oregano
  • a handful of freshly chopped coriander
  • a spring of thyme
  • 1 tsp brown sugar
  • salt and pepper to taste

B) Chicken

  • 8 to 10 mini chicken fillets
  • 2 tsp ground cumin
  • 1 tsp paprika
  • salt and pepper to taste
  • Fry lite

C) Other ingredients

  • 2 small avocados, flesh scooped out and chopped
  • a good handful of chopped coriander
  • 8 tortilla wraps
  • 3/4 cup low fat grated cheddar cheese

Method:

A) Sauce

  1. Heat a heavy based pot, spray Fry lite and fry the chopped onions for 2 minutes
  2. Add garlic, fry for 30 seconds, then add the canned tomatoes, black beans and passata
  3. Loosen the mixture with water and add the remaining ingredients
  4. Leave the sauce to cook over low heat for about 40 minutes
  5. Once cooked, remove from the heat

B) Chicken

  1. Mix the chicken with the cumin, paprika, salt and pepper in a bowl
  2. Leave to marinate for 30 minutes (or a few hours if you can plan ahead)
  3. Spray some Fry lite onto the chicken
  4. Heat a griddle pan and grill the chicken pieces for 3 to 4 minutes on either side (depending on size)
  5. Take the pan off the heat once chicken pieces are cooked

C) Burritos

  1. Turn on the grill in your oven at 200 degrees celsius
  2. Place the tortilla wraps in the microwave for 30 seconds
  3. To assemble a burrito, place a wrap on a plate.  Top with 2 tbsp of the sauce, 1 piece of chicken, some chopped avocado and coriander.  Tuck in both sides of the wrap, gently fold one end of the wrap over the filling, then tucking it under the filling, finally rolling it over (like a spring roll)
  4. Place each burrito in a long pyrex dish
  5. Spread some of the bean sauce over the top of the burritos and sprinkle with cheese
  6. Place the pyrex dish under the grill and leave to cook for 5 minutes or so until the cheese has melted
  7. Serve warm

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