It’s no secret that I love cooking.
I do.
But I love it to be quick and easy… ahem.
So- these chicken burritos are my go-to request for one of my lad’s favourite birthday dinners. The quantities, as always, are meant for feeding my zoo and can of course be halved. Or you can use this as your batch cook for the month! I also load up on veggies here as they provide great fibre- something we all need more of. Fibre is great for helping us feel fuller longer, balancing our blood sugars as well as keeping us regular!
Fibre is great for our gut health- as is my fabÜ GUT CULTURE- fabuwellness which also contains mushrooms, just not the ones used here.
Yes I did add a chopped up courgette because it was lurking sadly in the back of the fridge. You know yourself, ladies. Nothing goes to waste!
I can’t say it’s 100% authentic Mexican cuisine, but it’s 100% delicious!
Laura’s Chicken Burritos
You’ll need two large frying pans- one for chicken (or protein of choice), one for veggies
Preheat oven to 200 C
Ingredients:
- 8 boneless skinless chicken breasts
- 2 garlic cloves, minced
- 2 medium onions or 1 large red onion
- Peppers- I used 1 green and 1 yellow
- Two handfuls of button mushrooms
- 1 sad courgette
- Spice bag mixture from Fused by Fiona Uyema (@fusedbyfionauyema) • Instagram photos and videos (I actually didn’t have enough so used a leftover fajita mix that I had in back of the cupboard!)
- 2 avocados, ripe 🥑 & limes
- 1 bottle of tomato passata
- Grated cheese
- Sour cream or plain Greek yoghurt
- Large soft tortillas- whole wheat for extra fibre 😉
- Olive oil
Method:
- Preheat oven to 200C
You’ll need two baking sheets for the burritos.
And you’ll need two large frying pans; one for the chicken, one for the veggies.
- Cut up chicken into strips- I use kitchen scissors- directly into a large pyrex bowl.
Add 2 heaped tsp of spice bag mixture- mix to cover all the pieces of chicken.
Fry seasoned chicken strips on medium heat with some olive oil.
- Veggies
While chicken is frying, get to work on the veggies.
Slice onions, garlic, peppers and mushrooms (and that sad courgette!) - add to second frying pan and stir over medium heat with some olive oil.
- Add 3/4 bottle of tomato puree to chicken (reserving last bit for later), stirring every now and then until cooked completely. Add some more spice bag mix as well- another, 2 heaped tsp. Except as you can see here I am making do with some fajita mix as I ran out of the spice bag mix- it’s so good!
While veggies and meat are cooking, prep your guacamole-
- Cut avocados🥑 in half. Discard stones, scoop out the green interior into a bowl. Mash with salt and lime juice to taste.
Assembly Time
Get out your baking trays and fajitas.
- Put one scoop each of chicken and veggie mixtures into centre of opened fajita, add a good sprinkle of grated cheese. Wrap up in the fajita and place in tray.
- Repeat for remaining wraps. If you have any chicken leftover just spoon over the wraps along with the remaining tomato puree. Sprinkle cheese over each burrito. Place two trays into oven for 15 minutes until golden and bubbly….🥰
- Serve with sour cream and guacamole on the side- and rice as well, if your zoo is particularly hungry. You could add a salad- or a margarita 😆
You can watch video here on instagram.
Let me know how you get on!
Laura x
