Make homemade chicken burritos as a family favourite dinner recipe idea. This chicken burrito recipe with free range chicken is a recipe idea kids will love.
Ingredients
500gm Lilydale Chicken Tenderloins
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
2 tbsp olive oil
2 garlic cloves, crushed
1/2 bunch coriander, leaves and stems separated, roughly chopped
1 x 400g can black beans, rinsed, and drained
200g cooked white or brown rice, chilled
Juice and zest of 1 lime
4 truss tomatoes, diced
4 green onions, thinly sliced
1 baby cos lettuce, shredded
4 jumbo flour tortillas
1/2 cup grated tasty cheese
1/4 cup sour cream
Lime wedges, to serve
Method
Place the chicken in a large snaplock bag and add the paprika, ground cumin, ground coriander and 1 tablespoon olive oil. Season and coat chicken
Heat a large non-stick frying pan over medium-high heat. Cook chicken for 10 minutes, or until browned and cooked through, turning halfway. Set aside on a plate loosely covered with foil to cool slightly. Shred chicken once cool enough to handle
In the same frying pan heat the remaining oil over medium-high heat, add the garlic and coriander stalks and cook for 1 minute. Add the beans, then cook for a further 2 to 3 minutes. Add the rice and cook for 5 minutes, or until crisp and heated through, stirring occasionally. Add half the coriander leaves. Stir well and remove from the heat
In a bowl, combine the lime juice and zest, tomatoes, green onions and remaining coriander leaves. Season
Place a tortilla into the frying pan for 1 minute to soften, and place onto a board. Spoon one-quarter of the rice and beans along the middle, top with a spoonful of tomato salsa, a handful of lettuce and some shredded chicken. Sprinkle with cheese and add a dollop of sour cream
Wrap up the burrito and tuck in. Repeat with the remaining ingredients. Serve burritos with guacamole, and lime wedges, if desired
