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Spiced Chicken And Salad Burrito

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Ingredients
For spiced chicken
  Coriander seeds 1 Teaspoon
  Fennel seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Chili flakes 1 Teaspoon
  Chilli flakes 1 Teaspoon
  Paprika 1 Teaspoon
  Cayenne pepper 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), smashed
  Olive oil 4 Tablespoon (Plus Extra For Frying)
  Skinless chicken breasts 2
To serve
  Beetroot 1 (Raw, For Serving)
  Raw beet 1 (Or Beetroot)
  Red wine vinegar 1 Tablespoon (For Serving)
  Soft tortillas 8 Large (For Serving)
  Baby gem lettuce leaves 4 (For Serving)
  Baby gem lettuces 4 (Use Leaves)
  Cheddar cheese 150 Gram, grated (For Serving)
  Soured cream/Creme fraiche 80 Gram (For Serving)
  Coriander sprigs 4 , leaves picked (For Serving)
  Creme fraiche/Soured cream 80 Gram
  Lime 1 , juiced (For Serving)
Directions

GETTING READY
1. Take a small, frying pan, add coriander seeds and toast for about 60 sec or till they pop and leave a good aroma. Using a mortar, pound roasted coriander seeds with cumin, fennel, chili flakes, cayenne, paprika, garlic and black pepper. Add olive oil, a little at a time and mix well. Transfer to a medium bowl.
2. Using a sharp knife, score the chicken breasts thrice, place in the coriander marinade and stir to coat well. Place in a freezer bag and refrigerate 2 to 24 hours, turning the bag frequently, for even marinating.

MAKING
3. Take a bowl, grate peeled beetroot, mix in red wine vinegar and season with pepper and salt. Keep aside for 10 min.
4. Cut marinated chicken into strips, add to olive oil and cook for about 8 to 10 min or till well cooked. Season to taste.
5. Take a board, place a tortilla on it, use a lettuce leaf to line it, top with few chicken strips and then with pickled beetroot. Sprinkle grated cheese on top, followed by crème fraiche or sour cream and fresh coriander leaves. Drizzle lime juice. Roll the tortilla from bottom to look like a cigar. Seal with a little oil. Repeat the process to make 8 burritos.
6. Take a Panini maker, add burritos and toast them or add to a frying pan, with joint side facing down, place another frying pan on the top to push down and cook for 2 to 3 min to turn crispy and golden.

SERVING
7. Halve and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Toasted
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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