Burrito

Ingredients 

• Tortilla
• 2 cups refined flour + for dusting
• 1 teaspoon instant dry yeast
• 1 teaspoon sugar
• Salt to taste
• 1 tablespoon butter
• Fajita
• 2 boneless chicken breasts 
• Salt to taste 
• Black pepper powder to taste
• 1 teaspoon red chilli flakes
• 2 teaspoons red chilli powder
• ½ teaspoon cinnamon powder
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• ½ lemon
• ½ teaspoon sugar 
• 2 tablespoons finely chopped garlic 
• 4 tablespoons oil + for grilling                    
• 1 medium yellow capsicum, cut into thick strips
• 1 medium green capsicum, cut into thick strips
• 1 large onion, cut into thick strips
• Sour cream
• ¾ cup fresh cream
• 1 lemon, halved
• Rice
• 1½ cups cooked short-grain rice
• 2-3 tablespoons melted butter
• 1 tablespoon finely chopped garlic
• 1 cup boiled kidney beans
• 1 teaspoon red chilli flakes
• Salt to taste
• Black pepper powder to taste
• 1 teaspoon red chilli flakes
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped fresh mint leaves
• To serve
• 50 grams processed cheese block
• 1 cup readymade salsa
• Oil to cook
• Nachos as required

Method

1. To make the tortilla, take dry yeast and castor sugar in a small bowl, add 2-3 tablespoons warm water. Mix well and set aside to activate. 
2. Meanwhile slice the chicken breasts into half horizontally and cut into thin strips diagonally and transfer into a bowl. Add salt, black pepper powder, red chilli flakes, red chilli powder, cinnamon powder, cumin powder, dried oreganos and squeeze the juice of ½ lemon.  Add sugar and mix well.  Add garlic and 1 tablespoon oil and mix well. Set aside to marinade for 15-20 minutes.
3. Sift refined flour into a bowl, add salt and mix well. Add the activated yeast mixture and 1¼ cups lukewarm water and mix well.  Add butter and continue to knead to form a soft dough.
4. Cover the dough with damp muslin cloth and set aside to rest for 20 minutes.
5. For the sour cream, take fresh cream in a bowl, squeeze the juice of 1 lemon and whisk till mixture becomes thick and creamy. Set aside.
6. To cook fajita, heat 3 tablespoons oil in a shallow pan, add the marinated chicken, and sauté on high heat for 3-4 minutes.  
7. Reduce heat to a medium, add yellow capsicum, green capsicum and onion, mix well and cook for 1-2 minutes. Add coriander leaves and mix. Switch the heat off and set aside.
8. To make rice, heat butter in a non-stick wok. Add garlic, mix and saute for 1-2 minutes. Add boiled kidney beans, salt, black pepper powder and red chilli flakes and mix well.  Add cooked rice, coriander leaves and mint leaves and mix well. Switch of the heat and set aside.
9. Heat a non-stick tawa.
10. To make the tortilla wraps, divide the dough into 6-7 equal portions. Roll each portion into a ball. Dust some refined flour on worktop, flatten each ball and roll out into a large disc of medium thickness.
11. Place the tortillas on it and roast, one at a time, turning sides, till it is evenly golden from both sides. Place them on a plate and keep covered with a damp muslin cloth.
12. To make each Burrito, place a tortilla on work top, spread some sour cream all over it. Arrange a portion of chicken fajita one side, top it with some rice mixture, salsa and sour cream. Finally grate some processed cheese on top. Fold the sides and tightly roll it into a burrito.
13. Heat some oil in a non-stick grill pan. Place the burritos on it and drizzle some oil over them and grill on high heat for a few seconds on each side or till grill marks appear on the surface of the burritos. 
14. Diagonally halve the burritos and place them on a serving plate. Serve with Nachos and remaining salsa.