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.
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)
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.