Chicken Burrito

Mexican food is an evolutionary masterpiece, designed for punchy flavours and table sharing! This tweak of the classic recipes, adds little 'pops' of flavour; pickling the onions, enriching the chicken with smoked paprika and cumin, and roasting the garlic to caramelise the the wild rice. It's a sure fired winner for a few friends and a bottle of wine; or Mexican beer and lime...

Prep Time: 1 Hour

Cook Time: 40 Mins

Difficulty: Easy

Serves: Makes 6

Ingredients

• Cheddar - 150g (5 oz)
• Tortilla Wraps - 6
• Greek Yoghurt - 100g (3.5 oz)
• Little Gem Lettuce - 1
• Seasoning - Salt & Pepper

For the Pickled Onion & Black Bean

• Dried or Tinned Black Beans - 200g (7 oz)
• Shallots - 8 to 10
• Cider Vinegar - 150ml (0.75 Cups)
• Sugar - 1 tbsp
• Salt - 1 tbsp
• Thyme (or other herb) - 1 tbsp

For the Smoked Paprika Chicken

• Chicken Thigh Fillets - 6 to 8
• Smoked Paprika - 3 tsp
• Cumin - 2 tsp

For the Roast Garlic Rice

• Garlic - 1 Bulb
• Butter - 1 tsp
• Brown or Wild Rice - 100g (3.5 oz)
• Rosemary - 2 tsp

For the Guacamole & Salsa

• Avocado - 1
• Lemon - 0.5
• Baby Tomatoes - 15 to 20
• Coriander - a handfull

If using dried black beans, place them into a pan of boiling water, boil hard for 10 minutes, then bring down to a gentle simmer for around an hour until soft, then strain. If using tinned, then strain and wash.

Peel and thinly slice the shallots, place them into a bowl with the cider vinegar, sugar, salt, and herbs. Gently mix and rest at room temperature for around an hour.

Once the onions are softened, strain them and add them to the black beans with an additional couple of teaspoons of cider vinegar. Put aside ready to serve.

Chop the head off the garlic, place on a piece of foil (big enough to wrap it in), sprinkle a pinch of salt and pepper over, and place a teaspoon of butter on top.

Pre-heat the oven to 180°c (350°f, Gas Mark 4). Then cut off the top of the garlic bulb and remove any loose layers of skin. Put the garlic onto a sheet of foil (big enough to wrap it in) and top with a pinch of salt and pepper, plus a teaspoon of butter.

Wrap it in the foil and place in the oven for 45 minutes, until it caramelises.

Lightly coat the chicken with a teaspoon of smoked paprika. Grill the chicken at a high heat, until browned and crispy.

Remove and slice the chicken into pieces. Add to a bowl and add the rest of the smoked paprika, cumin, 2 pinches of salt and a pinch of pepper. Mix the spices into the chicken. Put the chicken into a bowl ready for serving.

One the garlic is roasted, remove form the oven, unwrap and let cool down for 5 minutes. Using a spoon, remove the cloves from the skin and add to a bowl with the cooked rice.

Add the rosemary, any other herbs you fancy, and a pinch of salt and pepper.

Mix the garlic and herbs through the rice and set aside ready to serve.

Also grate the cheddar and chop the lettuce, ready for serving.

Add to the wrap; the greek yoghurt and guacamole in a long line.

Add the Roast Garlic Rice and Pickled Onion and Black Beans on top. Then add the Smoked Paprika Chicken, salsa, lettuce, and then top with cheese.

Roll the wrap - it's best to fold about an inch (2cm) or so at the bottom of the wrap before rolling to stop the ingredients from falling out the bottom when you hold it.

If the ingredients are not hot when you serve, then simple put in the burrito in the oven at 120°c (250°f: Gas Mark 0.5) for 20 mins or in the microwave for a minute or so.

And that's it - smoked paprika chicken and pickled onion burrito.

Hope you enjoy!