MEXICAN
CHICKEN BURRITOS
Tender chicken and sweet capsicums sauteed in the sweet-smoky flavours of our Burrito blend
4
30Min
10 min
Marinade
stove top
WHAT YOU NEED
How to Make
Combine spice, 2 tbsp olive oil and lime juice in a bowl with chicken. Let marinate 30 min.
Sauté onion and capsicum, 5 min. Add the chicken marinade, sauté 15 min.
Season with lime juice.
Warm tortillas in microwave.
HOW TO SERVE
Serve with the chicken and pepper mix and a slice of avocado.
HINTS & TIPS
SIDES & CONDIMENTS
For a cooling accompaniment, serve with Greek yoghurt and some extra lime wedges.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Replace capsicum with fresh tomato.
Reduce meat: 250 g chicken + 200 g button mushrooms.
ALTERNATIVE
Can be served with steamed rice instead of tortillas.
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Origins
The origins of the Burrito date back to the early 1900s where, during the Mexican Revolution, a vendor named Juan Mendez traded on the streets of Ciudad Juarez. To keep his produce warm whilst transporting it on his donkey-drawn cart, he wrapped it in a tortilla and the burrito, or ‘little donkey’, was born. A burrito, was said to have consisted of a rolled tortilla filled with meat and other ingredients. However, in other areas of Mexico, similar dishes were known as a cocito and taco, respectively.
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