Chipotle-Lime Chicken, Black Bean and Rice Burritos
Inspired by techniques from America's Test Kitchen and Serious Eats.
Gently poached chicken breast is shredded with chipotle and lime, rolled with cumin rice, black beans, cheese and spinach in flour tortillas, then toasted in a pan.
Always check the labels of the products you use.
Method
- 1
Poach the chicken. Put the chicken, 1000 ml water and 1/4 tsp salt in the medium saucepan and bring to a bare simmer. Cover, turn off the heat and leave for 15-17 minutes, until the thickest part reaches 74 °C; if it isn't there yet, return to a low heat for a few minutes. Gentle heat keeps breast meat juicy.
- 2
Shred and season. Lift out the chicken, cool for 5 minutes and shred it into the bowl with the forks. Toss with the lime zest and juice and the chipotle.
- 3
Cook the rice. Meanwhile, heat the oil in the small saucepan over medium heat, add the garlic and cumin and stir for 30 seconds, then add the rice and stir for 1 minute. Add 300 ml water, bring to the boil, cover tightly and cook over the lowest heat for 15 minutes. Rest off the heat, still covered, for 10 minutes, then fork in the beans and coriander.
- 4
Soften the tortillas. Warm the tortillas one at a time in the dry frying pan over medium heat for about 20 seconds each side, until pliable, and stack them under foil.
- 5
Fill and roll. Layer a quarter of the rice and beans, chicken, cheese and spinach across the lower third of each tortilla. Fold the bottom edge over the filling, fold in the sides, then roll up tightly.
- 6
Toast. Put the burritos seam side down in the pan over medium heat and toast for 2-3 minutes per side, until golden and marked and the cheese has melted. Starting seam side down seals the roll.
- 7
Serve. Halve each burrito on the diagonal and serve with lime wedges.
Storage
Refrigerate wrapped burritos within 1 hour and use within 3 days. Reheat once in a covered pan over medium-low heat until piping hot (74 °C) in the centre. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium saucepan with a lid
- small saucepan with a tight lid
- medium bowl
- 2 forks
- large frying pan or griddle pan
- tongs
- instant-read thermometer
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 703 kcal |
| Protein | 45.7 g |
| Carbohydrate | 81.5 g |
| of which sugars | 2.5 g |
| of which free sugars | 2 g |
| Fat | 20.9 g |
| of which saturates | 6.8 g |
| Fibre | 8 g |
| Salt | 2.3 g |
Protein per 100 kcal
6.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
