Did you know the word Burrito in Spanish means “little donkey”? When I read this strange fact I burst into laughter and the reason they gave this name is because of the vague resemblance between a body part of its namesake animal, or from bedrolls and packs that donkeys carried, isn’t this funny!!
This Mexican boy is popular among the foodies all across the globe with many names – Tortilla, Burrito, Wrap or Roll but as someone well said “What’s in the name“, this is a quick, easy and super delicious way to use up any leftovers turkey from your fridge – with the holy Cajun trinity of onion, pepper and rice all wrapped up in a soft tortilla – trust me, it’s to die for. You can make this with any kind of leftover meat or vegetable, so just go for whatever you’ve got in the fridge.
Red Kidney Beans aka Rajma and Mexican flavors are best buddies and together they make an awesome light meal, and a scoop of guacamole over the juicy chicken make this wrap a wholesome meal with all flavors bursting in your mouth. I have used canned Red Kidney Beans for my burrito filling but do not worry you can use regular red kidney beans also just soak them for 5 – 6 hours and pressure cook in enough water until soft and mushy.
Whether it is large get together or weekend late night meals, burritos are always top in my list of comfort food. Whenever I have large gatherings or barbecue parties I arrange the filling and sauces in separate bowls and warm tortillas on one side and invite my guests to come forward and make their own customized burritos, while chit chatting and enjoying our drinks people love to make their perfect wrap.
Recipe: Cajun Rice and Grilled Chicken Burrito
Yield: Serves 4
For the rice:
⅓ Cup diced onion
1 Cup uncooked white rice
⅓ Cup canned Red Kidney Beans
1 Tsp. Ground Cumin
1 Tsp. Smoked Paprika
2 Tsp. Cajun Spice Powder
Salt, as per taste
1 fresh Red Chipotle Chili
1 clove garlic, minced
3 cups water
Oil for cooking
For the chicken:
1 boneless chicken breast
Salt and pepper, as per taste
2 Tsp Smoked Paprika
2 Tsp thyme
4 Tbsp Olive Oil + For Cooking
For the wrap:
4 Tortilla wraps
1 red bell pepper, juveniled
1 onion, sliced
1 tomato, seeded and sliced
4 Lettuce Leaves, roughly shredded
1 avocado, stoned and peeled
Juice of 1 Lemon
4 Tbsp Honey Mustard Sauce
4 Tbsp Salsa Sauce
For making cajun rice, clean, wash and soak rice in enough water for 1 hour.
After 1 hour in a pan heat oil, saute onion and garlic for 2 – 3 minutes.
Mix in rice, drained kidney beans and chipotle chilli, fry for another 2 – 3 minutes. Add all the spices, salt and mix nicely.
Pour water, cover and cook until rice is fully cooked.
For making grilled chicken, clean, wash and pat dry the chicken breast.
In a wooden board sprinkle salt, pepper, thyme and paprika. Toss chicken breast over the spices. Drizzle olive oil over chicken breast and gently massage chicken breast so that it gets coated well with the seasoning.
Now bash the chicken breast.
Once bashing is done heat the Grill Pan or hot barbecue and cook chicken breast for 5 to 10 minutes, or until crispy and slightly caramelised on both sides.
While grilling chicken, on the sides of the pan add strips of bell pepper to grill simultaneously.
Meanwhile, scoop out the pulp of avocado and mash it up with a fork and squeeze in lemon juice to prevent it from blackening.
Finally for assembling, warm the tortillas in a dry frying pan, then divide and pile equal amounts of the Cajun rice and chicken slices onto one side of each tortilla. Scatter over the sliced vegetables and lettuce leaves. Add a spoonful of avocado, honey mustard and salsa dressing.
Roll them up, tucking in two sides as you go, so you end up with one open-ended burrito.
Serve with a dollop of yoghurt and a drizzle of chilli sauce on the side.