Grilled Chicken Burrito
Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
Dressing:
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200g sour cream
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2 tbsp mayonnaise
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2 tbsp roasted serrano chillies
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Juice of ½ lemon
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2 tbsp coriander, chopped
-
½ tsp salt
- ¼ tsp pepper
Filling:
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1 tbsp olive oil
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1 red capsicum, cut into strips
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1 green capsicum, cut into strips
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½ bunch shallots, finely sliced
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2 tsp Mexican spice mix
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¼ tsp salt
- 400g M&J chicken, shredded
Salsa:
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1 avocado, diced
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2 tomatoes, diced
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½ Spanish onion, finely sliced
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1 tbsp coriander, chopped
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Juice of ½ lime
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¼ tsp salt
- ¼ tsp pepper
Wrap:
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4 large tortilla wraps
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4 tbsp refried chipotle beans
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½ iceberg lettuce, finely sliced
- 100g feta cheese, crumbled
Method:
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Place all the dressing ingredients into a blender or use a stick blender and blitz until smooth. Set aside in the fridge.
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Bring a large frying pan to high heat, drizzle in the olive oil, then add the shallots and capsicums. Add the Mexican spice mix and season with salt. Sauté for 5 minutes until softened, then remove from heat.
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Place the avocado, tomatoes, onion, coriander, lime juice, salt and pepper into a mixing bowl. Mix gently and set aside.
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Place a tortilla wrap on your bench top. Spread 1 tbsp of the refried chipotle beans down the centre. Add lettuce, the capsicum mixture, shredded chicken, avocado salsa and feta cheese. Drizzle with dressing.
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Fold in the sides and roll tightly into a burrito. Repeat with remaining wraps.
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Bring a grill plate or frying pan to high heat. Sear the burrito for approximately 1 minute on each side, including the seam side first, until toasted and warmed through.
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Serve hot with extra serrano chilli dressing, lime and coriander.
