Grilled Buritto
A fusion wrap
Recipe by Lata Anand of Santa Clara, US
These golden grilled burritos are filled with slightly spicy filling of chicken and vegetables. Aroma of indian spices gives this recipe a fresh new taste.
Ingredients
non vegetarian
2 servings
- 2 pieces Chicken, thigh
- 2 tbsps. Ginger
- 1 no. Onion, small
- 2 tsps. Black Pepper
- ½ cup Bell pepper, sliced
- ¼ cup Carrot, julienned
- 2 nos. Mushroom, button
- 1 tbsp Spring Onion, chopped
- 1 tbsp Coriander leaves
- 1 tsp Jerk Sauce
- 2 tbsps. Sour Cream
- ½ tsp Dill
- 2 tbsps. Butter
- 3 tbsps. Cheese, cheddar
3 nos. Tortillas 3 tbsp. Mustard oil(optional)
Directions
- Wash and cut the chicken in strips, keep aside.
- Grind onions(1/2 cup), ginger and black pepper into paste.
- Heat a pan, put oil, chicken and paste, fry for about 5 minutes in high heat.
- Add bell peppers, carrots, and fry 2 to 3 minutes.
- Then add onions and mushrooms slices and fry again 2 to 3 minutes.
- Add jerk sauce, spring onions and coriander leaves, stir 1 to 2 minutes, set aside.
- Heat grill and put tortilla on top of the grill, spray oil both side of tortilla ,let it warm and remove from the grill.
- For folding in a tortilla, First lay tortilla on top of the board and put cooked vegetable about 1/3 of that in side and spread cheese (1 tbsp) on top of the vegetable , fold first from left and right side and then start folding from top to bottom tightly.
- Grill burrito on top of a griddle (or grill) with butter.
- Mix dill in to the sour cream .
- Keep burrito on top of the lettuce bed with cucumber and tomato slices and put sour cream on top of the burrito for attractive garnishing.
- Serve hot with green chili or tomato sauce.