Dinner
Chipotle Chicken Burrito
Recipe by The Lockdown Chef
Tip: Cooking Mode
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Completed meal loaded with high nutrients
Note: If you prefer crispier burrito, toast the rolled burrito in a pan once rolled
Compatible with
Cooking mode
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- 2 large chicken breasts
- 4 large soft tortilla wraps
- 1 cup rice, washed
- 1.5 cups veg stock
- 1 tbsp chipotle powder
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp cumin
- 50g shredded cheddar
- 150g low fat quark
- 100g pinto beans
- 1/4 red onion finely, finely chopped
- 1 tomato, finely diced
- 1-2 green chillis, to taste
- 1 tsp chopped coriander
- 1 tsp chopped parsley
- Sliced avocado
- Pickled red onion
- Shredded lettuce
Utensils
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Step 1
Butterfly the chicken breasts and place in a bowl. Mix the olive with 1/2 the chipotle powder and coat the chicken. Ideally do this at least 30mins before cooking to allow the chicken to marinade
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Step 2
Place the rice and stock in the bottom of the pot, add the crisper tray and place the chicken on in. Close the lid and flip the SmartSwitch to RAPID COOKER, select Speedi meals option and cook for 10-12 mins at 200ºC
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Step 3
While the meal is cooking combine the quark with the paprika, the rest of the chipotle, garlic, onion powder and cumin in a large bowl
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Step 4
Make the salsa by mixing the chopped tomatoes, onions, pinto beans, diced chillis, parsley and coriander and season with salt pepper, olive oil
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Step 5
Dice the cooked chicken and mix with the quark sauce (for an extra kick add some chilli powder to it)
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Step 6
Warm up the tortillas and place the rice in the middle of it, then the chicken mix on top, top up with salsa, avocado, shredded lettuce, onions and cheese
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Step 7
To wrap up the burrito make sure the filling is in the middle, fold the edges over it and then fold the top
