Chicken Burrito

Ingredients

• 250 grams boneless chicken, cut into cubes
  Barbeque Sauce
• ½ cup balsamic vinegar
• ½ cup apple cider vinegar
• 3 tablespoons honey
• ½ cup tomato ketchup
• ½ teaspoon red chilli powder
  Mexican Rice
• 1 cup cooked rice
• 1 tablespoon oil 
• 2 tablespoons chopped garlic
• 1 medium onion, finely chopped
• ½ cup tomato puree
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon fresh oregano 
• Salt to taste
• 4 readymade refined flour tortillas
• 5-6 iceberg lettuce leaves, shredded
• Grated processed cheese as required
• 2 tablespoons sour cream

Method

1. To make barbeque sauce, heat a non-stick pan, add balsamic vinegar and apple cider vinegar and cook until the mixture reduces.
2. To make Mexican rice, heat oil in another non-stick wok, add garlic and onion and sauté till onion turns golden brown.
3. Add honey and tomato ketchup to the vinegar reduction and mix well, add chilli powder 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, 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 wrap, 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 wrap from sides and seal completely. Pack it in a tiffin box.