Fresh, healthy chicken burritos with roasted vegetables
This was a winner in my house recently. While encouraging, Mr IM tends to always have some to say about my cooking (call it ‘constructive criticism’ if you will). So when he said these chicken burritos were the best things I’d ever cooked, I was quick to note down the recipe! It was one of those meals that I cooked with whatever was left over in the fridge at the time. I suppose that’s when we get most experimental in the kitchen.
These chicken burritos are fresh, healthy AND tasty! They’re quick and easy to make. Try them and let me know what you think
500gm chicken mince
¼ brown onion
1 clove garlic
4 small tomatoes, chopped
3 pinch chilli flakes (optional)
3 pinches salt (or to taste)
1 pinch pepper (or to taste)
½ red capsicums, cut into quarters
½ zucchini, sliced lengthways
1 avocado, smashed
1 cup shredded cheese
Fresh basil or baby spinach
4 sheets of Mountain Bread (I used the rice flour variety)
1. Roast the capsicum on a tray in the oven at about 200 degrees Celsius for about 10 minutes.
2. Meanwhile, brown the chicken with a little olive oil in a fry pan over medium heat until just cooked. Remove from pan and wipe over pan with a paper towel.
3. Turn the heat to low. Add the onion and garlic with a little more olive oil to pan until the onion becomes translucent. Add the tomatoes and cook until softened and juicy. Return the chicken to the pan, add chilli, salt and pepper and simmer for about 5 minutes.
4. Check on the capsicum – if it’s blistering at the skin it is ready to come out. Roast the zucchini in the oven for about 5 minutes or until golden and it begins to crisp at the edges (adding a little salt will speed up the process). Take the zucchini and capsicum out of the. Remove the skins from the capsicum and slice the flesh into strips.
5. Time to plate up! Layer you Mountain Bread with avocado, cheese, chicken, zucchini, capsicum, and top with a couple of basil leaves (or baby spinach if you prefer).