Chicken Burrito

I ate this in a Mexican restaurant and totally fell in love with it.

It’s really simple to make and so delicious, you’ll be asking for more.

Make guacamole in the process and complete the Mexican meal!


Makes 4 burritos.

Ingredients

600g chicken thigh meat
3 ripe avocadoes
4 large tomatoes
1 large onion
1 bunch of cilantro (coriander)
Juice from 1 lemon
Salt to taste
Pepper to taste
4 flour tortillas

Method

Cut the chicken thighs into one inch sized pieces.

Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.

Slice the top of the tomatoes off.

Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.

You’ll get hollow tomatoes. NICE.

Chop the tomatoes up into small bits.

Chop the onions into small bits.

Place the onions and tomatoes in a large bowl.

Chop up a bunch of cilantro. Use as much or as little as you like.

Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.

Cut a slit round an avocado, against its seed.

Holding each side of the cut avocado, twist the avocado open to reveal the seed.

Remove the seed and scoop out the flesh. Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.

Add the tomatoes mixture to the avocados.

Combine well.

Squeeze in juice from one lemon.

Add a generous portion of salt to taste. About 1 to 2 teaspoons.

At this point, you’ll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.

Now cook the chicken. Heat a pan with a few tablespoons of cooking oil till it’s very hot. It has to be very hot or the chicken won’t brown.

Add the chicken to the pan. Be careful! It’ll sizzle and splatter.

Turn the pieces over to brown the other side after a few minutes.

When the chicken are browned, remove them from the pan and set aside at a warm place.

Using a clean, dry pan, toast the tortillas one at a time on each side.

They are ready to be used when they are soft and warm.

Add a serving of the guacamole mixture.

Add a serving of the chicken.

Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.

Roll over once. Fold in the sides, and roll over again till it’s fully wrapped.

Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.

 

The printable version of this recipe is here -
Chicken Burrito By Bing on FoodistaChicken Burrito By Bing

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Main Blog – Story of Bing
 

One Comment

  1. I used to live in California for six years before moving back home to Singapore in 2009 and just miss a good burrito. Sadly, I have always been too lazy to make them, thinking they are too much work. I have recently started making lunches for the husband to bring to work, and I think this will definitely be a nice surprise for him when he opens up his lunch box. :)

    Thanks!

    Happy moving!

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