How to make Chicken Burrito -

A popular Mexican snack – chicken cooked in barbeque sauce, wrapped in tortillas with Mexican rice and served

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Barbeque sauce (बारबिक्यु सॉस)

Cuisine : Mexican

Course : Snacks and Starters


For more recipes related to Chicken Burrito checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Mini Uttapam Spinach And Cheese Idli Fish Patties-SK Khazana Falafel Waffle

Chicken Burrito

Chicken Burrito Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Burrito Recipe

  • Boneless chicken , cut into cubes 250 grams

  • Barbeque sauce

  • Balsamic vinegar 1/2 cup

  • Apple cider vinegar 1/2 cup

  • Honey 3 tablespoons

  • Tomato ketchup 1/2 cup

  • Red chillli powder 1/2 teaspoon

  • Mexican rice

  • Rice , cooked 1 cup

  • Oil 1 tablespoon

  • Garlic , chopped 2 tablespoons

  • Onion , finely chopped 1 medium

  • Tomato puree 1/2 cup

  • Red chillli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Fresh oregano , chopped 1 teaspoon

  • Salt to taste

  • Readymade refined flour tortillas 4

  • Iceberg lettuce leaves , shredded 5-6

  • Processed cheese , grated as required

  • Sour cream 2 tablespoons

Method

Step 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.

Step 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.

Step 3

Add honey and tomato ketchup to the vinegar reduction and mix well. Add red chilli powder, mix and cook until it thickens further.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Pack the rolls in a tiffin box.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.