EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
This chicken burrito recipe is a Tex-Mex classic and a really tasty way of using up leftover rice, too
Total Time 50 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
- Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
- Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
- Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
- Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
- Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
- Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
Nutrition Facts : Calories 613 calories, FatContent 24.9 g fat, SaturatedFatContent 9.5 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 60.3 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 1.7 g salt, FiberContent 13.2 g fibre
FREEZER BURRITOS RECIPE: HOW TO MAKE IT
I love burritos, but the frozen types are so high in sodium, I created these. They're a perfect option to have on hand for quick dinners or late-night snacks—I've even had them for breakfast sometimes! —Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes, crumbling meat; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside., In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. , Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month., To use frozen burritos: Remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Nutrition Facts : Calories 345 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 22g protein. Diabetic Exchanges 2-1/2 starch
More about "how to make a steak burrito recipes"
EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
From jamieoliver.com
Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
- Mix well to coat, then place the chicken onto the hot griddle. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.
- Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute.
- Drain, rinse and add the beans, then fry for a further few minutes. Add the rice and cook for 5 minutes, or until crisp and piping hot through, stirring occasionally. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.
- Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
- Pop a tortilla onto the griddle for 1 minute to soften, then place onto a board. Spoon one-quarter of the fried rice and beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Grate over some cheese and add a spoon of yoghurt.
- Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
BURRITO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SKIRT STEAK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
QUICK BEAN AND RICE BURRITOS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 345 calories per serving
- In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat., Spoon about 1/2 cup of filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
24 EASY LEFTOVER STEAK RECIPES TO MAKE TONIGHT | SOUTHERN ...
From southernliving.com
BURRITO RECIPES - AUTHENTIC MEXICAN DISHES - OLD EL PASO
From oldelpaso.com
50 HEALTHY RECIPES TO MAKE IN 10-MINUTES (OR LESS) — EAT ...
From eatthis.com
STEAK AND IRISH STOUT PIE RECIPE | ALLRECIPES
From allrecipes.com
SLOW-COOKER PEPPER STEAK | ALLRECIPES
From allrecipes.com
BURRITO RECIPES - AUTHENTIC MEXICAN DISHES - OLD EL PASO
From oldelpaso.com
ROUND STEAK RECIPES | ALLRECIPES
From allrecipes.com
THE 35 BEST LEFTOVER STEAK RECIPES - GYPSYPLATE
From gypsyplate.com
BURRITO BOWLS RECIPE - SOUTHERN LIVING - RECIPES, HOME ...
From southernliving.com
HEALTHY STEAK RECIPES | EATINGWELL
From eatingwell.com
BURRITO FILLING IDEAS - THE SPRUCE EATS - MAKE YOUR BEST MEAL
From thespruceeats.com
29 TAKEOUT RECIPES YOU CAN MAKE AT HOME
From thespruceeats.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
THE EASIEST BURRITO RECIPE - THE SEASONED MOM
From theseasonedmom.com
24 EASY LEFTOVER STEAK RECIPES TO MAKE TONIGHT | SOUTHERN ...
From southernliving.com
BETTER THAN CHIPOTLE HOMEMADE STEAK BURRITO BOW…
From gimmedelicious.com
BURRITO RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
STEAK RECIPES | ALLRECIPES
From allrecipes.com
BURRITO RECIPES - AUTHENTIC MEXICAN DISHES - OLD EL PASO
From oldelpaso.com