Petitchef

Fil-mex burrito

Starter
3 servings
1 hour
15 min
Easy
FILIPINISM-INFUSED MEXICAN BURRITO

Ingredients

Number of serving: 3

MEAT:

½ chicken breast, deboned, cubed, seasoned with salt and pepper


BURRITO SAUCE:

60 grams mayo (any)

30 grams mustard

20 ml. EVOO (Extra Virgin Olive Oil)

10 ml. cane vinegar

2 grams brown sugar

3 grams salt

2 grams ground black pepper

OPTIONAL 3 grams MSG


FRYING NEED:

50 ml. EVOO (Extra Virgin Olive Oil)


VEGGIES:

3 pieces ultra fresh lettuce (Romaine or iceberg or any you prefer)

1 small tomato, cubed

½ cucumber, peeled, cubed

¼ white onion, cubed

½ peeled carrot, cubed


FILLINGS TO COOK:

1 small sweet potato (kamote which renders that sweet flavorful bite) cubed, boiled to desired doneness. Set aside.

100 grams beans. Pinto beans are not readily available in my country that I utilized ordinary kidney beans. With plenty of tap water, pressure cook for 20 minutes (count starts when “sizzle” begins) drain and mash with potato masher to a paste consistency. Set aside.


WRAPPERS:

3 pieces Tortilla wrappers (these are readily available in supermarkets)

3 square or rectangular foil enough to cover entire Tortilla when rolled with fillings.


TOP GARNISH:

100 grams grated cheddar cheese

3 grams chili powder

8 grams salt

2 grams ground black pepper

Preparation

  • Tossing constantly, fry in heated EVOO chicken cubed breast until light brown. Set aside.
  • In a bowl, whisk together all ingredients of burrito sauce. Tumble and toss well. Set aside.
  • Now all set. Get one Tortilla wrapper and put unto stove fire for 4-6 seconds each side. Ensure all parts are heated by carefully moving up-down-sideways.
  • Lay unto foil and put lettuce in the middle .
  • One by one each kind, let’s fill-beginning with a tablespoon of mashed beans scatter on top of lettuce. Continue with other filling ingredients and end with cubed chicken. Drizzle with sauce, sprinkle salt, pepper, chili powder and generously top with grated cheese.
  • Roll Tortilla first to log form followed by foil to cover all parts. Fold to seal top and bottom of foil.
  • DONE. Ready. Tear one side to open burrito for our first bite. Smile. Enjoy. I paired mine with red wine.





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