Burrito with Chicken and Vegetables
by Editorial Staff
A chicken and vegetable burrito is a good alternative to dinner or a hearty snack. You can choose the filling according to your taste. My option is baked chicken breast, pre-marinated in a ready-made tacos spice mix, and sautéed vegetables. Everything is being prepared very, very quickly.
Cook: 45 mins
Servings: 8
Ingredients
- chicken breast (fillet) – 2 pcs.
- tortillas (corn or wheat) – 6-8 pcs.
- lime (juice) – 1 pc.
- tacos mix (ready-made) – to taste
- vegetable oil – to taste
- sweet bell pepper – 2-3 pcs.
- tomato – 2 pcs.
- fresh herbs (such as arugula) – to taste
- onions – 1 pc.
- salt, black pepper – to taste
- cheese – to taste
- vegetable oil for frying.
Directions
- Grate the chicken fillet with the prepared tacos mixture, pour over the lime juice, and leave for 30 minutes at room temperature. Preheat the oven to 190C and bake the meat until tender (about 20 minutes). Cut the baked chicken breast fillet into thin slices.
- Wash sweet peppers, dry, and cut into small strips. Chop the onions finely. Cut the tomatoes into small wedges. Grate hard cheese. Heat vegetable oil in a frying pan and add the onion. Fry, stirring occasionally, until soft, put bell peppers and tomatoes in a pan. Fry quickly, season with salt, pepper and remove the pan from the stove.
- On each tortilla, put some fried vegetables, chicken slices, and fresh herbs. Sprinkle with lime juice if desired. Sprinkle with grated cheese and return the cakes to the tube, bending the edges so that the filling does not fall out.
- Put the burritos in a hot pan, seam side down, hold for about a minute, then turn over and heat on the other side in a pan. During this time, the cheese began to melt. Transfer the finished burritos to a plate and serve.
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