Peri Peri Chicken Burrito

March 24, 2018

 Like the video says. I just really fancied Burritos.

 

  • 1 tsp Dried Thyme

  • 1 tbsp Olive Oil

  • The Juice of Half a Lemon

  • 1 tsp Rosemary

  • 250g Low Fat Yoghurt

  • 2 Cups Brown Basmati Rice

  • 1tsp of Birds Eye Chillis

  • 1 Tin of Kidney Beans

  • 1 tsp Cumin

  • 1 Red Onion (Finely Diced)

  • 2 Cloves of Garlic (Finely Diced)

  • 4 Chcken Breasts (Butterflied)

  • 2 Bell Peppers

  • 2 Tins of Pineapple

  • 2 Handfuls of Spinach

  • 4 Tortillas

  • Grated Cheddar

  • 1 Avocado (Sliced)

  • 1 Handful of Chopped Coriander

  • 1 Vegetable Stock Cube

Prep!

Wash your rice and place onto a hob over a high heat with enough water to cover. Add in your Stock Cube, and Cumin. Bring to the boil, and then turn down to simmer and let all the Water steam off the ice (this is caled the Absorption Method) Make the marinade by throwing your Garlic, Thyme Rosemary, Lemon, Oil, and Chillies into a bowl, crush to make a Paste. It's at this point yoRu can choose to add the chicken straight away or add Yoghurt to bring down the heat. Add your chicken and marinate for 30 minutes.

 

Make The Chicken!

Add your Butterflied Chicken to a Screaming Hot Griddle Pan and Grill for 10 minutes on each side.

 

Make The Salsa/ Rice!

Char your Peppers before Dicing up Add your Onion to the same Pan and Sweat off before mixing through your Pepper, Pineapple, Salt, Pepper, and Coriander. While that Chills out, mix your Beans and more Coriander into the Rice just to heat through.

 

Serve!

 

Start by layering up a bed of Spinach onto a Warm Tortilla. Add your Sliced Avocado, then top with Rice. Chicken, Salsa, and Cheese. Wrap up and Enjoy!

 

 

 

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