San Francisco Chicken BurritoS

Makes 2 burritos

Ingredients

• 1 chicken breast fillet

• 1 tbsp olive oil (for grilling)

• Large flour tortillas (25 cm diameter recommended)

• ½ cup canned Mexican-style beans (warmed)

• 1 cup Tex-Mex rice (see recipe here)

• 2 tbsp sour cream

• 6 tbsp grated cheese

• ½ cup shredded lettuce

• Salsa sauce, to taste

Marinade 

• 1 tbsp olive oil

• 1 tsp finely minced garlic

• 1 tsp dried oregano

• ½ tsp ground cumin

• ½ tsp paprika

• ½ tsp salt

• ⅛ tsp cayenne pepper

Instructions

Marinate the Chicken

1. Place chicken breast in a large bowl.

2. Add olive oil, garlic, oregano, cumin, paprika, salt, and cayenne pepper.

3. Mix thoroughly with hands until evenly coated.

4. Cover and refrigerate for 4–8 hours.

Grill the Chicken

1. Heat oil in a pan or BBQ over medium heat.

2. Remove chicken from the marinade and cook until fully cooked through.

3. Slice diagonally into strips and set aside.

Assemble the Burritos

1. Warm tortillas until soft and pliable.

2. Lay each tortilla flat and layer ingredients in the following order:

   • Create a rectangular layer of beans in the centre.

   • Spoon Tex-Mex rice over the beans.

   • Add grilled chicken slices.

   • Dollop sour cream.

   • Sprinkle grated cheese.

   • Add shredded lettuce.

   • Drizzle taco sauce to taste.

3. Roll each tortilla tightly to enclose the filling.

4. Serve immediately while warm.