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Recipe: Charred chicken, quinoa and black bean burritos

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Preparation Time20 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

4 free range organic chicken breasts
3 tbsp. of chipotle powder
1 red pepper, sliced
1 yellow pepper, sliced
1 banana shallot, sliced
A squeeze of agave syrup
1 cup of pre-cooked quinoa as per the packet instructions
1 tin of drained black beans
Salt and pepper
Juice of ½ a lime
A handful of fresh spinach
50g of fresh feta
4 tortilla wraps, whole-wheat if you prefer

Guacamole:

2 ripe avocados
½ a red onion, very finely sliced or minced
1 tsp of chopped chilli or chilli flakes
Juice of 1 lime
A chopped tomato, or a few cherry tomatoes chopped
Salt and Pepper

Salsa:

12 cherry tomatoes, diced
1 clove of garlic, minced
Chopped parsley
Juice of half a lime
Chopped spring onion and lime to garnish

1

Bash out the chicken breasts to about a thumbnail thick and coat in chipotle powder. Heat up a griddle pan, lightly drizzle the chicken in oil and place on the griddle pan on a medium heat. Cook for 12-15 minutes turning every 3 minutes.

2

In another pan, add the shallot and peppers and cook on a medium heat until soft for about 10 minutes. In the last minute or two, add a squeeze of agave syrup and let sit in the pan on a very low heat.

3

In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.

4

To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.

5

Squeeze the stone out of the avocado and pop the flesh in a bowl with the chopped red onion, lime juice, chilli, salt and pepper. Give it a good mix and pop in a serving bowl.

6

Place the tortilla wraps in a microwave for 30 seconds and then it’s time to assemble!

7

Lay out your warm tortilla and lay down a few fresh spinach leaves horizontally, keeping an inch gap either side of the tortilla. Top with two spoonful of the quinoa and black bean, and lay some peppers on top. Slice the chicken breasts and place on top of the peppers then crumble on some feta. To wrap the tortilla, bring the left and right sides in (that you left an inch for) and roll from the bottom up, tightly. Wrap in some tin foil and when you’re ready to eat just unravel. Serve with your guacamole, tomato salsa and lots of spring onion and lime.

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This recipe comes to Khoollect from Milly’s Cookbook. Here’s what Milly told us about it:

‘I do love a burrito … there’s something so comforting about crispy chicken, rice, sweet peppers, lashings of hot sauce, guacamole and cheese wrapped in a hot floury tortilla. Delicious and amazing as it is, the burrito is not so amazing for the waistline when eaten too often, so I am going to show you how to make a version that, trust me, does not compromise on flavour. So grab your mates, grab some beers and prepare these burritos.

You can either make these a little bit ahead, wrap them in tin foil and keep in the oven or simply put everything in bowls for your guests to make as they like. This is how I like to eat mine…’

Charred chicken, quinoa and black bean burritos

Preparation Time20 MINUTES

Cooking Time20 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

4 free range organic chicken breasts
3 tbsp. of chipotle powder
1 red pepper, sliced
1 yellow pepper, sliced
1 banana shallot, sliced
A squeeze of agave syrup
1 cup of pre-cooked quinoa as per the packet instructions
1 tin of drained black beans
Salt and pepper
Juice of ½ a lime
A handful of fresh spinach
50g of fresh feta
4 tortilla wraps, whole-wheat if you prefer

Guacamole:

2 ripe avocados
½ a red onion, very finely sliced or minced
1 tsp of chopped chilli or chilli flakes
Juice of 1 lime
A chopped tomato, or a few cherry tomatoes chopped
Salt and Pepper

Salsa:

12 cherry tomatoes, diced
1 clove of garlic, minced
Chopped parsley
Juice of half a lime
Chopped spring onion and lime to garnish

1

Bash out the chicken breasts to about a thumbnail thick and coat in chipotle powder. Heat up a griddle pan, lightly drizzle the chicken in oil and place on the griddle pan on a medium heat. Cook for 12-15 minutes turning every 3 minutes.

2

In another pan, add the shallot and peppers and cook on a medium heat until soft for about 10 minutes. In the last minute or two, add a squeeze of agave syrup and let sit in the pan on a very low heat.

3

In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.

4

To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.

5

Squeeze the stone out of the avocado and pop the flesh in a bowl with the chopped red onion, lime juice, chilli, salt and pepper. Give it a good mix and pop in a serving bowl.

6

Place the tortilla wraps in a microwave for 30 seconds and then it’s time to assemble!

7

Lay out your warm tortilla and lay down a few fresh spinach leaves horizontally, keeping an inch gap either side of the tortilla. Top with two spoonful of the quinoa and black bean, and lay some peppers on top. Slice the chicken breasts and place on top of the peppers then crumble on some feta. To wrap the tortilla, bring the left and right sides in (that you left an inch for) and roll from the bottom up, tightly. Wrap in some tin foil and when you’re ready to eat just unravel. Serve with your guacamole, tomato salsa and lots of spring onion and lime.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Milly’s Cookbook. Here’s what Milly told us about it:

‘I do love a burrito … there’s something so comforting about crispy chicken, rice, sweet peppers, lashings of hot sauce, guacamole and cheese wrapped in a hot floury tortilla. Delicious and amazing as it is, the burrito is not so amazing for the waistline when eaten too often, so I am going to show you how to make a version that, trust me, does not compromise on flavour. So grab your mates, grab some beers and prepare these burritos.

You can either make these a little bit ahead, wrap them in tin foil and keep in the oven or simply put everything in bowls for your guests to make as they like. This is how I like to eat mine…’

Charred chicken, quinoa and black bean burritos

1

Bash out the chicken breasts to about a thumbnail thick and coat in chipotle powder. Heat up a griddle pan, lightly drizzle the chicken in oil and place on the griddle pan on a medium heat. Cook for 12-15 minutes turning every 3 minutes.

2

In another pan, add the shallot and peppers and cook on a medium heat until soft for about 10 minutes. In the last minute or two, add a squeeze of agave syrup and let sit in the pan on a very low heat.

3

In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.

4

To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.

5

Squeeze the stone out of the avocado and pop the flesh in a bowl with the chopped red onion, lime juice, chilli, salt and pepper. Give it a good mix and pop in a serving bowl.

6

Place the tortilla wraps in a microwave for 30 seconds and then it’s time to assemble!

7

Lay out your warm tortilla and lay down a few fresh spinach leaves horizontally, keeping an inch gap either side of the tortilla. Top with two spoonful of the quinoa and black bean, and lay some peppers on top. Slice the chicken breasts and place on top of the peppers then crumble on some feta. To wrap the tortilla, bring the left and right sides in (that you left an inch for) and roll from the bottom up, tightly. Wrap in some tin foil and when you’re ready to eat just unravel. Serve with your guacamole, tomato salsa and lots of spring onion and lime.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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