LIP SMACKINGLY GORGEOUS
Left over roast BBQ chicken, what better than to stuff it in a burrito with some fresh chopped tomato and coriander salsa, hot habanero sauce, re-fried beans, salad and rice.
INGREDIENTS
Left over BBQ spiced roast chicken
1 tomato diced
2 tbsp chopped coriander
1 spring onion chopped
salt and pepper
some shredded iceberg lettuce
4 tbsp cooked rice
large flour tortilla
1 tbsp re-fried beans
sprinkle of grated mozzarella
generous dollop of sour cream
generous dollop of habanero sauce (wacha)
Really this is just a heat and assembly job, and what a fantastic meal in it's own right, one of my most ever favourites... Heat your chicken and rice, place the re-fried beans and cheese in the centre of your tortilla and heat in a medium hot non stick frying pan for a couple of minutes, this is to heat and soften the tortilla for folding and to melt the cheese, remove and in lines from the centre lay all of the ingredients in the tortilla leaving a three or so inches top and bottom, I always try to only fill 1/3+ of the tortilla as this makes it easier to roll and fold.
To fold and roll I do have a trusted techniques, I like to take the side closet to me and pull it over the centre, tuck and pull back and then turn and repeat with the other side, now I turn the whole tortilla over, ie upside down and then fold over the two ends left to right and then flip back over, this seals in all the juices and ensures a lovely sealed burrito almost barrel like cylinder that is easy to wrap in foil to eat on the go or as a takeaway lunch or straight to your plate with lots of accompaniments.
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