Creamy Chipotle Burritos

Ingredients

• 1 packet Mission Salt Reduced Tortillas, heated

   

• For the Chicken Marinade

  1kg chicken breasts, diced

  6 tbsp chipotle peppers in adobo sauce

  4 garlic cloves

  Salt and pepper to taste

  1 tsp garlic powder

  1 tsp onion powder

  1 tsp oregano

  ¼ tsp chilli powder

  2 tbsp fresh lime, juiced

  2 tbsp olive oil

   

• For the Chipotle yoghurt sauce

  6 tbsp Greek yoghurt

  1 tbsp fresh lemon, juiced

  1 tsp garlic powder

  1 ½ tbsp reserved chipotle sauce

  1 tbsp parsley, chopped

  Salt and pepper, to taste

   

• For the Coriander Lime Rice

  3 - 4 cups of uncooked rice

  1 tbsp olive oil

  2 tbsp fresh lime, juiced

  ¼ cup coriander, chopped

   

• For the Beans

  1 can black beans, drained

  ½ tsp chipotle chilli powder

  ½ tsp ground cumin

  1 tbsp fresh lime, juiced

   

• For the Corn salsa

  420g canned corn, drained

  2 medium tomatoes, diced

  1 medium red onion, diced

  2 fresh limes, juiced

  2 tbsp coriander, chopped

• For the Burrito

  300g enchilada sauce

  Sour cream

  Tasty cheese, shredded

  Guacamole

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Mission Salt Reduced Tortillas

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Instructions

• Step 1

  Preheat the oven to 220°C. Place all the chicken marinade ingredients in a food processor and blend until smooth. Reserve 1 ½ tbsp of the sauce and set aside for the yoghurt sauce later.

• Step 2

  Dice the chicken breast into small 2cm cubes and place in a bowl. Mix in the prepared chicken marinade sauce into the chicken, cover and refrigerate to marinate for a minimum 15 minutes.

• Step 3

  Meanwhile, prepare the chipotle yoghurt sauce in a small mixing bowl by adding the Greek yoghurt, lemon juice, salt and paper, parsley and the reserved chipotle sauce. Mix until well combined. Set aside.

• Step 4

  Prepare the rice according to package instructions. Once cooked, stir in the olive oil, lime juice and coriander. Set aside.

• Step 5

  In a small pot over low heat, warm up the beans. Mix in the chilli powder, cumin and lime juice until brought to a simmer and the beans are softened. Set aside.

• Step 6

  Stir corn, diced tomatoes, diced red onion, lime juice and chopped coriander in a bowl. Chill until ready to serve.

• Step 7

  Once the chicken has had time to marinate, heat some olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.

• Step 8

  Prepare a medium-sized oven-safe baking dish by evenly spreading half the enchilada sauce over the base.

• Step 9

  To build the burritos, horizontally place portions of the rice, beans, chicken, tasty cheese, corn salsa, guacamole and yoghurt sauce. Tightly roll the tortilla forwards whilst tucking in the ingredients. Carefully pick up the burrito and place in the prepared baking dish. Continue to build with the other tortillas until the baking dish is full.

• Step 10

  Spread the remaining of the enchilada sauce over the top of the burritos in the dish and sprinkle a generous layer of the shredded cheese on top. Place in the oven and bake for 25 minutes, or until the cheese is fully melted and golden brown.

• Step 11

  Serve with a nice dollop of sour cream and enjoy!