Project Description

MEXICAN
CHICKEN BURRITOS

OUR FAVOURITE

4

30 min

10 min

Marinade

Stove Top

WHAT YOU NEED

  • 1/2 pkt (15 g) Mexican spice
  • 500 g chicken fillet, sliced
  • 1 onion, chopped
  • 2 capsicum, sliced
  • 1 avocado, sliced
  • 6-8 tortillas
  • 1 lime, juiced

HOW TO MAKE

Combine spice, 2 tbsp olive oil and lime juice in a bowl with chicken. Let marinate 30 min.

Sauté onion and capsicum, 5 min. Add the chicken marinade, sauté 15 min.

Season with lime juice.

Warm tortillas in microwave.

HOW TO SERVE

Serve with the chicken and pepper mix and a slice of avocado.

HINTS & TIPS

SIDES & CONDIMENTS

For a cooling accompaniment, serve with Greek yoghurt and some extra lime wedges.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Replace capsicum with fresh tomato.
Reduce meat: 250 g chicken + 200 g button mushrooms.
ALTERNATIVE
Can be served with steamed rice instead of tortillas.

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ORIGINS

The origins of the Burrito date back to the early 1900s where, during the Mexican Revolution, a vendor named Juan Mendez traded on the streets of Ciudad Juarez. To keep his produce warm whilst transporting it on his donkey-drawn cart, he wrapped it in a tortilla and the burrito, or ‘little donkey’, was born. A burrito, was said to have consisted of a rolled tortilla filled with meat and other ingredients. However, in other areas of Mexico, similar dishes were known as a cocito and taco, respectively.

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