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Christmas Burritos | Chicken

Christmas Burrito FiveDinners

Elsewhere Christmas Burrito – Chicken

Servings: 2
Print Recipe
change servings 2

Equipment

  • Mixing bowl
  • Small bowl x2
  • Plate x2
  • Chopping board + kitchen knife
  • frying pan
  • Cling film
  • Rolling Pin

Ingredients

Main ingredients

  • 1 chicken breast
  • 15 ml olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon

Flatbreads

  • 1 cup self raising flour
  • 1/2 cup water or milk
  • Pinch sugar/salt

Cranberry Salsa

  • 60 ml Cranberry sauce
  • 1/4 red onion diced
  • 15 ml water

Fillings

  • 4 brussel sprouts shredded
  • 1 tbsp butter
  • 1 parsnip
  • 15 ml olive oil
  • 1 tsp cumin seeds
  • 1 tsp brown sugar
  • 50 g stuffing from packet
  • 100 ml hot water
  • 1 tbsp mixed seeds

Instructions

Flatbreads

  • Combine all the flatbread ingredients in a mixing bowl and combine with a fork until you reach a ‘scraggy mess’. Tip onto a clean lightly dusted work surface and knead with your hands until you reach a dough-like consistency; adding more water/milk or flour until it comes together.
  • Divide the dough into small golf ball sized pieces and roll out until they are ¼ inch thick (if you don't have a rolling pin – a bottle of wine works!). Heat a dry frying pan and lay one flat bread at a time, cooking for a couple of minutes each side. Wrap in a towel or cover to keep warm.

Cranberry Salsa

  • Mix all the ingredients together and reserve

Filling

  • Brussel sprouts – fry in hot butter for 2-3 minutes, season with salt/pepper and reserve.
  • Parsnip – peel and quarter lengthways, fry in hot oil until browned all over, then add a splash of water, the cumin seeds and sugar, cover immediately with a lid and leave to cook for five minutes.
  • Stuffing – mix ingredients together and reserve

Chicken

  • Lay the chicken breast between two sheets of cling film and use a rolling pin or small saucepan to beat the chicken breast until it is about an inch thick. Season with salt, pepper and the spices.
  • Fry the chicken in a hot pan with a splash of olive oil for about 6 minutes each side, then remove and slice the chicken into three.

Assemble

  • Spoon a streak of cranberry salsa over the flatbread, lay the brussel sprouts, parsnip and stuffing along the salsa finishing with the strips of chicken – wrap it up and take a bite!

FLEXITARIAN

NOTE:
  • Buy supermarket brand produce – it’s cheaper and your chef instructor is awesome; it’ll still taste great 🙂
  • Salt – don’t forget your salt, whatever they say; everything tastes better with it.

Nutrition Per Serving

Calories: 560kcal | Carbohydrates: 60g | Protein: 45g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 1007mg | Potassium: 843mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1502IU | Vitamin C: 46mg | Calcium: 464mg | Iron: 3mg