Nadiya Hussain’s Smoky Chicken Burritos
These smoky chicken burritos can be made in advance and stored in the freezer for easy grab and go meals.
From the book
Cook Once, Eat Twice
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Introduction
My family loves burritos and these can be made in advance and frozen. Filled with rice, onion and lots of cheese, they are the best for on-the-go meals if you know you don’t have tons of time.
Ingredients
| oil, for frying | |
| 1 clove | of garlic, minced |
| 1 | onion, diced |
| 1 tsp | salt |
| 2 | chicken breasts, diced |
| 1 | lime, juice only |
| 2 tbsp | chilli sauce |
| 2 tsp | smoked paprika |
| 2 tsp | ground cumin |
| 2 | spring onions, thinly sliced |
| 100g | Cheddar cheese, grated |
| 250g | microwave rice, cooked and cooled |
| 4 | large tortilla wraps |
Method
Pour your oil into a large frying pan and, as soon as the oil is hot, add the garlic and onion with the salt and cook till soft.
Now get the diced chicken breast in and cook with the lime juice and chilli sauce till there is no liquid left and the chicken is cooked.
Sprinkle in the smoked paprika and ground cumin and mix to cook through for just a few minutes. Transfer all of that to a bowl and leave to cool completely.
Once cooled, add the spring onions, cheese and cooked microwave rice. Mix well and divide among four tortilla wraps. Roll each tortilla up tight and wrap in foil before freezing.
Cook from frozen, in the foil, for 25–30 minutes on 180°C.
TIP Smoked paprika enhances the smoked flavour and also adds a faux barbecue flavour.
Reviews
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