Chicken Burritos (serves 4)

Chicken Burritos by The Fat Foodie

The best chicken burrito I ever ate was in a dedicated burrito restaurant in Edinburgh. My step-daughter had insisted we go there for lunch and although I didn’t expect the food to be astronomical I agreed to her suggestion. I couldn’t believe the size of the burrito I was served! It was a huge, but lovely, soft duvet-like tortilla wrap that was stuffed to the gunnels with Mexican rice, re-fried beans, salsa, guacamole, and tender strips of chicken. Aww, man! It was heaven wrapped in tinfoil.

I’ve no doubt that the chicken burrito I just described was in no way low FODMAP, so I set about creating just the right combination of ingredients which would ensure that I could recreate the heavenly burrito in question. I’m glad to report that my quest was successful, producing the recipe I’m happy to share below.

My chicken burrito recipe incorporates a soft gluten-free tortilla wrap that surrounds tender grains of rice, piquant grated cheddar cheese, fresh salad leaves and tender pieces of chicken breast. It’s a great treat at lunchtime, but it can also serve as a quick and light evening meal too.

Ingredients for the chicken:

3 chicken breasts (thinly sliced)

1 red bell pepper (thinly sliced)

2 tsps smoked paprika

2 tsps ground cumin

1/4 tsp dried ground chilli (optional)

1 tbsp vegetable oil

The juice of 1 lime

Accompaniments:

A pouch of ready-cooked Tilda coconut rice (or ready-cooked plain rice)

4 gluten-free tortilla wraps

Fresh coriander (chopped)

2 sliced common tomatoes

Shredded iceberg lettuce

100g grated mozzarella or cheddar (or non-dairy version)

Method:

Put a large saucepan over a medium heat and add the oil before adding the sliced chicken, spices and lime juice.

Fry the chicken for 5 mins before adding the sliced red pepper and continuing to cook it for another 10 mins or until the chicken is fully cooked.

To make your burrito place your tortilla on a flat surface and put your chosen ingredients in a line down the centre.

Making Chicken Burritos by The Fat Foodie

Fold the sides in towards the middle until they overlap the edge of the burrito filling.

Then take the side closest to you and fold it over the filling before wrapping it completely. Serve.

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