Ingredients:
4 skinless, chicken thighs
1 tablespoon sweet smoked paprika
½ a tablespoon ground cumin
olive oil
2 cloves of garlic
1 bunch of fresh coriander
1 x 400 g tin of pinto or black beans
200 g leftover white or brown rice , chilled
1 lime
4 ripe tomatoes
4 spring onions
lettuce
4 large tortillas
80 g cheese
4 tablespoons Natural Greek yoghurt
Method:
Mexican Classic
- Put chicken thighs between two sheets of greaseproof paper and hit with the base of a heavy frypan until they are flattened to about 1/2cm thick. Put them in a bowl and add the paprika, cumin and some olive oil and salt and pepper - mix until chicken is well coated.
- Place the chicken into a hot frypan and cook for 10 mins, until cooked through.
- Finely slice the garlic, collect the fresh coriander stalks and chop them (setting the leaves aside for now). Heat some oil in a frypan on medium-high heat, add the garlic and coriander and fry for 1 minute.
- Drain and rinse the beans then add to the frypan, frying for a few mins. Add the rice and cook for a further 5 mins until nice and hot and a little crisp.
- Grate in the lime zest, and roughly chopped coriander leaves. Mix all together well and then remove from the heat.
- Chop the tomatoes and spring onions and add them to a bowl with the lime juice, remaining chopped coriander leaves and a pinch of salt. Mix.
- Roughly chop the lettuce and the chicken
- Take a tortilla and place on a griddle/ frypan for 1 minute to soften it. Place the tortilla onto a bread board and spoon on toppings: 1/4 fried rice and beans, spoonful of salsa, handful of lettuce and one of the chopped chicken thighs. Grate cheese on top and add a dollop of yogurt.
- Wrap up the burrito and yummo!
×
![Image Modal]()
This content will be overwritten when the modal opens
This form is protected by reCAPTCHA - the Google Privacy Policy and Terms of Service apply.