Citrus Fire Chicken Burrito
Prep: 10 min
Cook: 3-4 hour
Makes: 4 servings
Calories: 478 g/serv
- Protein: 34g, (28%)
- Carb: 45g, (38%)
- Fat: 18g, (34%)
Instructions
- 4 cloves garlic, minced
- 1 Tbs cumin
- 1 Tbs paprika
- 2 limes, juiced
- 2 Tbs sriracha
- 1 pound raw chicken breasts, cubed
- 1 tsp cooking oil or fat
- 4 8-inch wraps (Siete Almond wraps are great for these
- 1/4 cup sweet corn
- 1/4 cup franks red hot sauce
- 3/4 cup nonfat Greek yogurt
- 1/2 cup cooked basmati rice
- 1 Tbs chopped cilantro
Instructions
- In a large mixing bowl, combine the garlic, cumin, paprika, lime juice, and sriracha. Add the chopped chicken and mix well, ensuring each piece is evenly coated.
- Heat cooking oil or fat in a large skillet over medium high heat. Once the oil is hot, add the marinated chicken. Cook until the chicken is browned and cooked through, stirring occasionally to prevent it from sticking to the pan.
- Once the chicken is cooked through, add sweet corn, hot sauce to the pan. Stir to combine and add the yogurt to coat the chicken and corn.
- Add the rice to the chicken mixture. Mix well to ensure the rice is evenly distributed and coated with the sauce.
- Lay a tortilla on a flat surface. Spoon chicken and rice mixture onto the center of the tortilla. Garnish with cilantro. Fold the tortilla to create your burrito, tucking in the sides as you roll.
- Head a pan over medium heat. Add the wrapped burrito and cook until golden brown on each side. This will give the tortilla a crispy texture and will help seal the burrito, making it easier to eat.
