Chicken Burritos - Mexican Main Dish

Ingredients

  • 4 piece Chicken thigh (boneless, skin removed)
    Alternative: firm tofu
  • 2 piece Lime (juice only)
  • 2 clove Garlic (crushed)
  • 4 tbsp Olive oil
  • 1 tsp dried oregano (heaped)
  • 1 tsp chilli flakes
  • 1 tsp Brown sugar
  • 0 Sea salt (to taste)
  • 0 Black pepper (to taste)
  • 2 piece chipotle in adobo (finely chopped)
  • 2 tbsp sour cream
    Alternative: plant-based sour cream
  • 2 tbsp mayonnaise
    Alternative: vegan mayonnaise
  • 1 piece Lime (juice only)
  • 2 piece Tomato (ripe, deseeded, finely chopped)
  • 0.5 piece Onion (finely chopped)
  • 0 fresh coriander (cilantro) (handful, roughly chopped)
  • 1 piece green jalapeno (finely chopped)
  • 1 piece Lime (juice only)
  • 1 piece green jalapeno (deseeded, finely chopped)
  • 0.5 piece Onion (finely chopped (small onion))
  • 1 piece Avocado (large, roughly mashed)
  • 1 piece Lime (juice only)
  • 0 fresh coriander (cilantro) (small handful, chopped)
  • 150 g long-grain white rice
  • 4 piece flour tortilla (large)
  • 4 tbsp Mozzarella (freshly grated)
    Alternative: vegan mozzarella
  • 4 tbsp sour cream
    Alternative: plant-based sour cream
  • 0.5 piece Little Gem lettuce (shredded)

Instructions

  1. In a large bowl combine lime juice, crushed garlic, olive oil, dried oregano, chilli flakes, brown sugar, salt and pepper. Add chicken thighs, coat well, cover and marinate in the fridge for at least 2 hours (or up to overnight).

  2. While the chicken marinates, make chipotle crema: mix chopped chipotle in adobo with sour cream and mayonnaise, add lime juice and a pinch of salt; set aside.

  3. Make pico de gallo: mix tomatoes, onion, chopped coriander, jalapeno and lime juice with 1/2 tsp salt; set aside.

  4. Make guacamole: pound jalapeno with onion and 1/4 tsp salt to a coarse paste. Add avocado and roughly mash. Stir in lime juice and chopped coriander; keep chunky.

  5. Cook the chicken: heat a frying pan over high heat. Sear chicken without the marinade until browned, then add the marinade, cover and cook 10-15 minutes until cooked through and juices run clear. Slice into strips.

  6. Meanwhile, cook rice according to pack instructions.

  7. Assemble: place tortillas on plates, add rice, sliced chicken, chipotle crema, pico de gallo, guacamole, grated mozzarella and lettuce. Fold the bottom up, then sides in, roll tight. Halve to serve.

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