Chicken Burrito
By chef Gulasch
A tortilla filled with juicy chicken, rice, and vegetables. A quick and tasty lunch inspired by Mexican cuisine.
- 22 min
- total
- Medium
- level
6 min prep · 16 min cook
What you will need
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Chicken Breast 0.5 pcs -
Wheat Tortilla 1 pcs -
Mexican black beans 0.25 pcs -
Onion 0.5 pcs
-
Corn 20 g -
Champignons 50 g -
Garlic 0.5 clove -
Ground Paprika 0.5 tsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🌯✨
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Dice the onion. Peel the onion and cut it into small cubes.
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Dice the garlic. Peel the garlic and cut it into small cubes.
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Slice the mushrooms. Clean the mushrooms and slice them.
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Cut and season the meat. Cut the chicken into smaller pieces and season with salt and ground paprika.
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Fry the meat. Fry the chicken in a pan over medium to high heat for about 5 minutes until golden brown.
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Add the garlic and onion. Add the garlic and onion and saute over medium heat for about 1 more minute.
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Add the mushrooms. Add the mushrooms and cook over medium heat for about 3 minutes until softened.
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Add the beans and corn. Add the beans and corn and mix well.
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Roll up the burrito. Wrap the tortilla with the meat mixture into a burrito.
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Toast the burrito. Toast the burrito in a dry pan on all sides over medium heat for about 2 minutes on each side.
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Serve. Slice and serve 🍽️✨
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