Chicken Burrito Recipe
Cuisine: Mexican
Course: Lunch
Diet: Non-Vegetarian
Description:
A Chicken Burrito is a hearty, filling snack stuffed with a variety of vegetables and chicken, layered with melted cheese, sour cream, and salsa. This delicious dish uses a flavorful combination of taco seasoning and shredded chicken, making it a perfect lunch option. Wrap it all up in a tortilla (or whole wheat tortilla for a healthier alternative) and serve with a variety of salads. It’s simple to make and sure to satisfy your cravings for a tasty Mexican meal!
Ingredients:
For the Chicken:
- 300 grams Chicken (cut into strips)
- 1 Onion (sliced)
- 4 cloves Garlic (chopped)
- 1-inch Ginger (chopped)
- 1 tablespoon Cumin powder (Jeera)
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Cinnamon powder (Dalchini)
- 2 teaspoons Paprika powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt, to taste
For the Beans:
- 1/2 cup Rajma (Large Kidney Beans), soaked and boiled
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 4 cloves Garlic (chopped)
- 1 tablespoon Cumin powder (Jeera)
- 1 tablespoon Red Chilli powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Sugar
- Salt, to taste
For the Rice:
- 1/4 cup Cooked rice
- 1 tablespoon Dried Thyme Leaves
- 1 tablespoon Paprika powder
- Salt, to taste
For the Fajita:
- 1/2 Green Bell Pepper (Capsicum)
- 1/2 Red Bell Pepper (Capsicum)
- 1/2 Yellow Bell Pepper (Capsicum)
- 1/2 Onion
- 1 tablespoon Cumin powder (Jeera)
- 1 tablespoon Paprika powder
- Salt, to taste
Other Ingredients:
- 1 cup Tomato Salsa
- 1 cup Sour cream
- 1/4 cup Cheese (grated)
- 2 Tortillas
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Instructions:
-
Cook the Rajma Beans:
Begin by pressure cooking the rajma (kidney beans) in about 2 cups of water with salt for at least 30 minutes, until soft and cooked through. -
Prepare the Chicken Filling:
Heat a pan over medium heat, and add the chicken strips. Sauté them with sliced onions, chopped garlic, and ginger. Add the cumin powder, black pepper powder, cinnamon powder, paprika, turmeric powder, and salt. Cook until the chicken is tender and fully cooked. Remove from heat and set aside. -
Cook the Beans:
In another pan, sauté the chopped onion, tomato, and garlic. Add cumin powder, red chilli powder, black pepper, sugar, and salt. Once the mixture is cooked down, stir in the boiled rajma (kidney beans) and cook for another 5-10 minutes. Set aside. -
Prepare the Rice:
In a separate bowl, combine the cooked rice with dried thyme leaves, paprika powder, and salt. Mix well and set aside. -
Make the Fajita Vegetables:
In a pan, sauté the green, red, and yellow bell peppers along with onions. Add cumin powder, paprika powder, and salt. Cook until the vegetables are tender yet crisp. Set aside. -
Assemble the Burrito:
On a flat tortilla, layer the cooked rice, chicken mixture, beans, fajita vegetables, tomato salsa, sour cream, and grated cheese. Roll the tortilla tightly, ensuring all ingredients are enclosed. -
Serve:
Cut the burrito in half and serve immediately, or wrap it up for an on-the-go meal!
Enjoy this hearty, flavorful Chicken Burrito filled with a perfect blend of spices and fresh ingredients, ideal for lunch or a satisfying snack!
