Chicken Burrito
A tasty mexican classic. Just put the fillings on the table and let everyone load up their own.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Chicken
- 1 kg Chicken breast
- 1 jar Mild salsa
- 1 Onion (diced)
- Olive oil (frypan)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tbsp Taco season
- 3 tbsp Sour cream
- 1 cup Corn
- Dried chilli (optional)
- Salt and pepper
Rice
- 1 cup Rice
- 1½ cup Water
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Taco powder
- Salt
- Dried chilli (optional)
Other
- 1 Lime (Juiced)
- Mozzarella cheese
- Large tortilla wraps
Heat olive oil in frypan and add the diced onion. Sautee the onion. Brown the chicken in a frypan. Once the chicken has colour, remove from the fry pan slice the chicken and place back into pan.
Add the spices, salsa and corn into the frypan. Allow to thicken. Once liquid has thickened, proceed to add the sour cream.
Add rice, water and spices in to a pot. Bring to a boil then reduce heat and cook for 15 minutes. Once rice has finished cooking, add in some chopped coriander and a squeeze of lime juice.
Assemble tortilla wraps and enjoy!.
Please head over to my Guacamole recipe to complete this dish.
Keyword Burrito, Chicken, Mexican