Burrito is a popular Mexican-inspired dish that can be discovered at many Mexican restaurants and fast food chains. It's rice, chicken and veggies rolled into one. The traditional Mexican Burrito has a yummy chicken fajita that fills you up with beans, salsa, and Mexican rice.

BURRITO

Tortilla
2 cups improved flour + for dusting
1 tsp dry yest
1 tsp castor sugar
Salt to taste
1 tbsp butter
Fajita
2 chicken breasts boneless
Salt to taste
Black pepper powder to taste
1 tsp red chilli flakes
1/2 tsp red chilli powder
1/2 tsp cinnamon powder
1 tsp cumin powder
1 tsp dried oregano
Juice of half lemon
1/2 tsp sugar
1 tablespoon finely chopped, garlic
4 tablespoon oil
1 medium yellow bell pepper, cut into thick strips
1 medium green bell pepper, cut into thick strips
1 big onion, cut into thick strips
Sour cream
3/4 cup fresh cream
Juice of 1 lemon
Salt to taste
Rice
1 1/2 cups prepared brief grain rice
2-3 tbsps butter
1 tablespoon carefully sliced garlic
1 cup boiled kidney beans
1 tsp red chilli flakes
1-2 tablespoons chopped fresh coriander leaves
1-2 tablespoons chopped fresh mint leaves
50 grams processed cheese
1 cup readymade salsa

Method: –

1. To make the tortilla, liquify the dry yeast and castor sugar into 2-3 tbsps of warm wate. Mix well and reserved to activate sort together fine-tuned flour and salt to taste in a bowl.
2. Meanwhile slice the chicken breast into half and suffice into a thin strip, transfer the chicken into a bowl. Include the salt to taste, black pepper powder, red chilli flakes, red chilli powder, cinnamon powder, cumin powder, dried oregano, and lemon juice, mix well till combined. Add the sugar, garlic and 1 tablespoon oil and mix well. Set aside to marinade for 15-20 minutes
3. Sift refined flour in a bowl, include salt to taste and mix. Include the triggered yeast mix and lukewarm water and mix well, include butter, and continue to knead to form a soft dough.
4. Cover the dough with moist muslin fabric and reserve for 20 minutes.
5. For the sour cream take fresh cream in a bowl include the lemon juice and salt to taste and mix well with the assistance of whisk, till mixture ends up being thick and creamy.
6. Heat remaining oil in shallow pan add in the marinaded chicken, and sauté on high heat for 3-4 minute.
7. Minimize the heat to a medium, add the yellow bell pepper, and onion mix well. Prepare on high heat for 1-2 minutes and add in fresh coriander and mix. Switch of the heat and reserved.
8. For the rice heat butter in a non-stick wok, include garlic and mix, cook for 1-2 minutes. Include boiled kidney beans and red chilli flakes and blend well till integrate, include the cooked rice, coriander, and mint leaves, and mix well. Switch of the heat and reserved.
9. To make the tortilla wraps divide the dough into equal portions and roll into a ball. Dust some refined flour on a work top, flatten the dough and roll out into medium thick discs cleaning with fine-tuned flour. These are tortillas covers.
10. Heat a non-stick tawa. Location the tortillas on it and roast till it prepared and golden from both sides.
11. To make the Burrito place a tortilla wrap on work top, use some sour cream, and spread equally. Organize the prepared chicken mixture and rice mixture in centre and top up with the salsa and sour cream on it, great the processed cheese over it.
12. Fold the sides and securely roll it into a burrito.
13. Heat some oil in a non-stick grill pan. Location the burrito on it and drizzle some oil on it and grill on high heat for a few seconds on each side or till grill marks appear on the surface area of the burrito.
14. Diagonally halve the burrito and transfer on a serving plate. Serve with Nachos and remaining salsa.

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