Chicken Burrito
with Cumin Spiced Carrot Salad
- Milk
- Milk
- May contain traces of allergens
Ingredients
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
1 grams
Coriander
150 grams
Basmati Rice
1 pot(s)
Mexican Style Spice Mix
2 tbsp
Ground Cumin
1 unit(s)
Garlic Clove
3 unit(s)
British Chicken Thighs
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lime
grams
Corn Tortilla
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Carrot
Not included in your delivery
1 tbsp
Olive Oil
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Pour the water (the amount is specified in the ingredient table) into a saucepan along with the chicken stock pot. Bring to the boil on high heat. Pour in the rice and bring back to the boil. Reduce the heat to medium, pop the lid on and cook the rice for 10 mins. Then remove your rice from the heat leave off the heat for another 10 mins. Tip: If the rice is cooked before everything else, don't worry it will wait!
Meanwhile, halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Separate the coriander leaves from their stalks. Finely chop the stalks and roughly chop the leaves . Grate the cheese and keep to one side. Cut the chicken thighs into thin 1cm wide strips.
Heat a splash of oil in a large frying pan on medium heat. Add the chicken and shallots and cook for 5 mins, stirring occasionally. Then add the garlic, Mexican spice mix (use less if you're not a fan of heat!), coriander stalks and half the ground cumin. Stir together and keep cooking or until your chicken is no longer pink in the middle and is nicely browned on the outside, another 7-10 mins.
Meanwhile, remove the tops from the carrots then grate on the coarse side of your grater. Pop the grated carrot into a bowl then grate in the lime zest and squeeze in half the juice. Add the leftover ground cumin, half your chopped coriander leaves and the oil specified in the ingredients table. Mix well and keep to one side.
Once cooked, mix the rice into the chicken with the remaining coriander and lime juice. Scrape up any tasty bits from the pan. Taste, add salt and pepper if it needs it. Lightly grease a baking tray. Pop a tortilla on your work surface and spoon a generous amount of rice mix in the centre. Fold the sides of the wrap over the filling and do the same with the top and bottom to enclose it completely. Like wrapping a present!
Preheat your grill to high. Lay the burrito on your baking tray (seam side down). Fill the remaning burritos and pop on your baking tray as well, close together, two per person. Smear half the sour cream on top of the burritos, top with the cheese. Grill the burritos until the cheese is golden, 3-5 mins. Serve immediately with a side of the spiced carrot salad and remaining sour cream. Enjoy!
Explore Similar Recipes
