Burrito

Ingredients

• 4 large tomato tortillas 
• 1 boneless chicken breast
• 1 cup refried beans   
• Salt to taste 
• Crushed black peppercorns to taste 
• 1 teaspoon dried mixed herbs 
• ½ medium yellow zucchini, cut into1 inch pieces 
• ½ medium green zucchini, cut into1 inch pieces 
• 1 medium red capsicum, cut into triangles
• 1 tablespoon chopped garlic 
• 1 teaspoon red chilli flakes 
• 1½ tablespoons olive oil 
• Few iceberg lettuce leaves 
• 1½ cups cooked herbed rice 
• Sour cream for drizzling
• Grated processed cheese as required
• Salsa for serving

Method

1. Put chicken breast on one side of a glass baking tray. Add salt, crushed peppercorns, ½ teaspoon dried mixed herbs on top.
2. Put yellow zucchini, green zucchini, red capsicum, salt, remaining dried mixed herbs, crushed peppercorns on other side of the tray. Add garlic, chilli flakes, 1 tablespoon olive oil and mix well. Set aside for 5-10 minutes.
3. Heat remaining olive oil in a non-stick grill pan. Place the marinated vegetables and chicken and cook from both sides till golden brown. Transfer the grilled vegetables on a plate. 
4. Sprinkle some water on the chicken breast and cook till fully done. Transfer on the worktop and slice. 
5. Warm the tortillas from both sides on a non-stick tawa and transfer on the worktop. 
6. To prepare one burrito, place each tortilla on a square parchment paper. Put 1-2 torn lettuce leaves, 3-4 tablespoons herbed rice, some grilled vegetables, sliced grilled chicken, again some grilled vegetables and 2 tablespoons refried beans. 
7. Drizzle some sour cream and spread some cheese, roll it and wrap around the parchment paper. 
8. Diagonally halve the burritos and serve immediately with salsa.