Chicken Burrito

Ingredients list for Chicken Burrito

• 250 grams Boneless chicken , cut into cubes
• Barbeque sauce
• 1/2 cup Balsamic vinegar
• 1/2 cup Apple cider vinegar
• 3 tablespoons Honey
• 1/2 cup Tomato ketchup
• 1/2 teaspoon Red chillli powder
• Mexican rice
• 1 cup Rice , cooked
• 1 tablespoon Oil
• 2 tablespoons Garlic , chopped
• 1 medium Onion , finely chopped
• 1/2 cup Tomato puree
• 1 teaspoon Red chillli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Fresh oregano , chopped
• to taste Salt
• 4 Readymade refined flour tortillas
• 5-6 Iceberg lettuce leaves , shredded
• as required Processed cheese , grated
• 2 tablespoons Sour cream

Method

1. To make barbeque sauce, heat a non-stick pan, add balsamic vinegar and apple cider vinegar and cook on medium heat until the mixture reduces and becomes a little thick.
2. Meanwhile to make Mexican rice, heat oil in a non-stick wok, add garlic and onion, mix and sauté till onion turns golden brown.
3. Add honey and tomato ketchup to the vinegar reduction and mix well. Add red chilli powder, mix and cook until it thickens further.
4. Add tomato puree to the onion mixture and mix well, add red chilli powder, cumin powder, oregano, cooked rice and salt and toss well, remove from heat and let it cool.
5. Add chicken and salt to the barbeque sauce and cook until the chicken is cooked, take it off from heat and let it cool.
6. For each portion, tear a piece of the Freshwrapp, place a tortilla over it, put a portion of Mexican rice and place some barbeque chicken on top.
7. Top it with some lettuce, cheese and sour cream and wrap it from one end to another, fold the Freshwrapp from sides and seal completely.
8. Pack the rolls in a tiffin box.