Chicken Burrito

Recipe courtesy of Lilydale Free Range Chicken

INGREDIENTS

• 500g Lilydale Free Range Chicken Tenderloins
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoon olive oil
• 2 garlic cloves, crushed
• ½ bunch coriander, leaves and stems separated, roughly chopped
• 400g can black beans, rinsed, and drained
• 200g cooked white or brown rice, chilled
• Juice and zest of 1 lime
• 4 truss tomatoes, diced
• 4 green onions, thinly sliced
• 1 baby cos lettuce, shredded
• 4 jumbo flour tortillas
• ½ cup grated tasty cheese
• ¼ cup sour cream
• Lime wedges, to serve

METHOD

1. Place the chicken in a large snaplock bag and add the paprika, ground cumin, ground coriander and 1 tablespoon olive oil. Season and coat chicken.
2. Heat a large non-stick frying pan over medium-high heat. Cook chicken for 10 minutes, or until browned and cooked through, turning halfway. Set aside on a plate loosely covered with foil to cool slightly. Shred chicken once cool enough to handle.
3. In the same frying pan heat the remaining oil over medium-high heat, add the garlic and coriander stalks and cook for 1 minute. Add the beans, then cook for a further 2–3 minutes. Add the rice and cook for 5 minutes, or until crisp and heated through, stirring occasionally. Add half the coriander leaves. Stir well and remove from the heat.
4. In a bowl, combine the lime juice and zest, tomatoes, green onions and remaining coriander leaves. Season.
5. Place a tortilla into the frying pan for 1 minute to soften, and place onto a board. Spoon a quarter of the rice and beans along the middle, top with a spoonful of tomato salsa, a handful of lettuce and some shredded chicken. Sprinkle with cheese and add a dollop of sour cream.
6. Wrap up the burrito and tuck in. Repeat with the remaining ingredients. Serve burritos with guacamole, and lime wedges, if desired.