Chicken Burritos
Don’t you dislike it when the mixture of your Chicken Burrito falls out, and you finish up with a chaotic mess on your pantry? This one won’t! Watery, cheesy, savour stuffed chicken burrito mixture holds everything combined as you munch your way through. Eat some right now, refrigerate some for later – you can even warm from frozen!
Chicken Burritos are one of my best favourite grab-and-go meals because they’re incredibly simple to make while being tasty every single time. They also store great in the freezer, so you can prepare a large quantity at one time and save them for up to two months.
This Chicken Burrito is made with perfect ingredients, which is why it goes store-bought burritos out of the water when it reaches to taste and form.
It’s the weekend, and the climate is much discouraging. It rained, and it seems like it’s going to fall some more. But I don’t care too much, because this climate is excellent for staying inside and making. And that’s what I’m arranging.
Catch a look at these chicken burritos. Do they see good or what? They are sweet and very comfortable to make. And you remember what else? They’re ideal for breakfast, lunch or supper. We just had them for the morning meal, and they did not fail—a fabulous way to begin the day. I consider burritos are the most glorious thing ever made because they’re so handy. I know I reasonably require to get out more, but they are so amazing. They may not be an expensive dish you’d order at an overpriced restaurant, but they are a healthful snack that will serve you, and that’s what I’m running for here. Original and straightforward recipes that prepare you go craze.
INGREDIENTS
- Four skinless, boneless free-range chicken thighs
- One tablespoon of smoked paprika
- ½ a tablespoon of ground cumin
- olive oil
- Two cloves of garlic
- One bunch of fresh coriander
- 400 g tin of pinto or black beans
- 200 g brown rice
- One lime
- 1 cup of coriander stalks
- One tablespoon of lemon zest
- Four ripe tomatoes, chopped
- Four spring onions, chopped
- Four large flour tortillas
INSTRUCTIONS
- In a zip bag, add Lilydale chicken tenderloins, paprika, ground cumin, ground coriander, olive oil; zip it and toss well.
- In a hot saucepan, place the coated chicken pieces and cook each side until it becomes golden.
- Transfer the pieces to a plate and add some olive oil into the pan
- Combine garlic, coriander stalks, black beans, brown rice, coriander leaves and stir thoroughly
- In a medium bowl, add chopped green onions, tomatoes, lime zest, lime juice, coriander and mix with a spoon.
- Warm the tortilla and roll it after placing the filling in the middle.
Enjoy the food!
