Description
A mouth-watering burrito filled with juicy chicken marinated in spices, served with fresh vegetables and a spicy mayo sauce.
Ingredients
Scale
- 500 g Boneless Chicken Thighs
- 4 Tortilla Wraps
- Greek Yogurt
- Fried Rice
- Corn
- 1 Onion, diced
- 1 Tomato, diced
- Lettuce, chopped
- 1 Red Pepper, diced
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- 1 tablespoon Garlic Powder
- 1 tablespoon Paprika Powder
- 1 tablespoon Lemon Juice
- 2 tablespoons Mayonnaise
- 1 tablespoon Franks Hot Sauce
- 1 tablespoon Fresh Parsley, chopped
Instructions
- Marinate the chicken thighs in a mixture of olive oil, garlic powder, paprika, salt, pepper, and lemon juice. For best results, marinate overnight. Alternatively, marinate while preparing the vegetables.
- Heat a skillet over medium-low heat. Cook the marinated chicken thighs for 8-10 minutes until golden and fully cooked.
- In a small bowl, mix mayonnaise, Franks Hot Sauce, and chopped parsley until smooth. Adjust cayenne pepper for extra heat, if desired.
- Lay a tortilla flat. Spread a generous layer of spicy mayo sauce, followed by fried rice and a dollop of Greek yogurt. Layer cooked chicken and the diced vegetables evenly.
- Fold the burrito tightly. Place it seam-side down in a heated pan over low heat. Toast each side until golden brown and crisp, approximately 2 minutes per side.
- Slice the burrito and serve immediately. Enjoy the spicy, crispy flavors!
Notes
- For a vegetarian option, substitute chicken with grilled vegetables or beans.
- Adjust spices according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 130mg