Recipe: Charred chicken, quinoa and black bean burritos
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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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
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Loading...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.
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.
In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.
To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.
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.
Place the tortilla wraps in a microwave for 30 seconds and then it’s time to assemble!
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.
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.
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.
In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.
To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.
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.
Place the tortilla wraps in a microwave for 30 seconds and then it’s time to assemble!
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.
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
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.
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.
In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.
To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.
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.
Place the tortilla wraps in a microwave for 30 seconds and then it’s time to assemble!
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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Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
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