Simmone Logue's Chicken burrito with chilli jam and fresh lime

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Cuisine: Mexican

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By Simmone Logue

Ingredients

For the chicken burrito mix you will need:
2 tablespoons veg oil
1 tablespoon coriander root, scraped and chopped
1 tablespoon fresh ginger, minced
1 clove of garlic, minced
1 large onion, chopped finely
1 cinnamon stick
1 star anise
1 tablespoon cumin
1 tablespoon paprika
½ teaspoon ground chilli
1 heaped tablespoon tomato paste
500 gm chicken thigh mince
1 440 gm tin peeled tomatoes
Salt
Pepper
Sugar
½ cup mint leaves, chopped
½ cup coriander leaves, chopped
To assemble you will need:
1 pkt tortilla wraps
300 gm grated tasty cheese
300 ml sour cream

Preparation method

Cook all aromatics, except for the fresh coriander and mint, in oil with the onion until fragrant.

Add the tomato paste and cook for a further 2 minutes stirring the pot.

Add the chicken mince and the tomatoes and cook for half an hour or until the chicken is cooked and the sauce has reduced.

Season the mix with salt, pepper and sugar to taste.

Add the fresh coriander and mint.

To assemble the burrito, set your oven to 180°.

Lay the tortilla flat on the bench and smear with 1 heaped tablespoon of sour cream.

Spoon 4 tablespoons of chicken mix down the centre of the tortilla and strewn with tasty cheese and roll.

Place on a tray lined with baking paper and bake in the oven for 15-20 mins until the tortilla is golden and crunchy and the inside is hot and gooey. Serve with chilli jam and fresh lime cheeks on the side.

Note: This mix freezes very well, and if you are a veggie head, you can substitute the chicken for red kidney beans or any beans for that matter!

Also the bean variety is great for breakfast with a fried egg on top!

Also in this section

Chicken noodle soup

Grilled chicken and corn fritters

Lemon chicken drumsticks with citrus chilli salt

Spicy chicken with orange and watermelon salad

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