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Receta Cajun Rice and Grilled Chicken Burrito

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This Mexican boy is popular among the foodies all across the globe with many names - Tortilla, Burrito, Wrap or Roll but as someone well said "What's in the name", this is a quick, easy and super delicious way to use up any leftovers turkey from your fridge – with the holy Cajun trinity of onion, pepper and rice all wrapped up in a soft tortilla – trust me, it's to die for. You can make this with any kind of leftover meat or vegetable, so just go for whatever you've got in the fridge.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $1.40 view details
  • For the rice:
  • ⅓ Cup diced onion
  • 1 Cup uncooked white rice
  • ⅓ Cup canned Red Kidney Beans
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Smoked Paprika
  • 2 Tsp. Cajun Spice Powder
  • Salt, as per taste
  • 1 fresh Red Chipotle Chili
  • 1 clove garlic, minced
  • 3 cups water
  • Oil for cooking
  • For the chicken:
  • 1 boneless chicken breast
  • Salt and pepper, as per taste
  • 2 Tsp Smoked Paprika
  • 2 Tsp thyme
  • 4 Tbsp Olive Oil + For Cooking
  • For the wrap:
  • 4 Tortilla wraps
  • 1 red bell pepper, juveniled
  • 1 onion, sliced
  • 1 tomato, seeded and sliced
  • 4 Lettuce Leaves, roughly shredded
  • 1 avocado, stoned and peeled
  • Juice of 1 Lemon
  • 4 Tbsp Honey Mustard Sauce
  • 4 Tbsp Salsa Sauce

Direcciones

  1. For making cajun rice, clean, wash and soak rice in enough water for 1 hour.
  2. After 1 hour in a pan heat oil, saute onion and garlic for 2 - 3 minutes.
  3. Mix in rice, drained kidney beans and chipotle chilli, fry for another 2 - 3 minutes. Add all the spices, salt and mix nicely.
  4. Pour water, cover and cook until rice is fully cooked.
  5. For making grilled chicken, clean, wash and pat dry the chicken breast.
  6. In a wooden board sprinkle salt, pepper, thyme and paprika. Toss chicken breast over the spices. Drizzle olive oil over chicken breast and gently massage chicken breast so that it gets coated well with the seasoning.
  7. Now bash the chicken breast. (See here how to do bashing)
  8. Once bashing is done heat the Grill Pan or hot barbecue and cook chicken breast for 5 to 10 minutes, or until crispy and slightly caramelised on both sides.
  9. While grilling chicken, on the sides of the pan add strips of bell pepper to grill simultaneously.
  10. Meanwhile, scoop out the pulp of avocado and mash it up with a fork and squeeze in lemon juice to prevent it from blackening.
  11. Finally for assembling, warm the tortillas in a dry frying pan, then divide and pile equal amounts of the Cajun rice and chicken slices onto one side of each tortilla. Scatter over the sliced vegetables and lettuce leaves. Add a spoonful of avocado, honey mustard and salsa dressing.
  12. Roll them up, tucking in two sides as you go, so you end up with one open-ended burrito.
  13. Serve with a dollop of yoghurt and a drizzle of chilli sauce on the side.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 389g
Recipe makes 4 servings
Calories 320  
Calories from Fat 81 25%
Total Fat 9.03g 11%
Saturated Fat 1.82g 7%
Trans Fat 0.04g  
Cholesterol 22mg 7%
Sodium 135mg 6%
Potassium 535mg 15%
Total Carbs 47.92g 13%
Dietary Fiber 5.1g 17%
Sugars 3.7g 2%
Protein 12.6g 20%
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