Mexican Burrito Night – Chicken, rice, guacamole and cheese sauce

Ingredients

• 500 g Chicken breast (cut into thin strips)
• 1 tbsp Fresh ginger (grated)
• 3 pcs Garlic cloves (crushed or minced)
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 1 tsp Red pepper flakes
• 1 tsp Dried oregano
• 2 tbsp Lemon juice
• 2 tbsp Olive oil
• 2 pcs Mixed bell peppers (cut into thin strips)
• 1 pcs Yellow onion (cut into thin strips)
• 200 g Basmati rice (rinsed)
• 1 tbsp Soy sauce
• 2 tbsp Fresh coriander (chopped)
• 1 tbsp Lemon juice (for the rice)
• 2 pcs Avocado (flesh only, mashed)
• 100 g Cherry tomatoes (cut in half)
• 1 tsp Mexican spice blend
• 1 pcs Fresh chili (or frozen) (finely chopped, added at the end)
• 400 g Canned red kidney beans (drained and rinsed)
• 1 cup Sweet corn (canned or frozen)
• 0.5 pcs Red onion (diced)
• 1 tbsp White vinegar
• 1 tsp Dijon mustard
• 2 tbsp Mayonnaise
• 1 tsp Fresh herbs (chives or parsley) (chopped)
• 200 ml Heavy cream
• 100 g Grated cheddar
• 50 g Smoked cheese (e.g. smoked Gouda) (grated)
• 8 pcs Large wheat tortillas

Instructions

1. Prepare the chicken marinade

   In a large bowl, combine the sliced chicken with grated ginger, crushed garlic, ground coriander, cumin, red pepper flakes, oregano, lemon juice and olive oil. Lightly season with salt and pepper.

   Time: PT15M

2. Marinate the chicken

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours (ideally overnight) so the flavors infuse.

   Time: PT2H

3. Cut the vegetables

   Thinly slice the bell peppers and yellow onion. Set aside in a bowl.

   Time: PT5M

4. Cook the chicken

   Heat 1 tbsp olive oil in a skillet over medium‑high heat (≈180°C). Add the marinated chicken and cook 6 minutes on each side, until well browned and cooked through (internal temperature ≥ 75°C). Remove and keep warm.

   Time: PT12M

   Temperature: 180°C

5. Cook the vegetables

   In the same skillet, add a drizzle of oil if needed, then the bell peppers and onion. Cover and cook 8 minutes, stirring occasionally, until they become translucent and slightly tender.

   Time: PT8M

   Temperature: 180°C

6. Cook the basmati rice

   Rinse the rice under cold water. Place it in a saucepan with 400 ml water, bring to a boil, cover, reduce heat and simmer 12‑15 minutes. Remove from heat, let rest 5 minutes, then fluff with a fork. Stir in soy sauce, lemon juice and fresh coriander.

   Time: PT15M

   Temperature: 100°C

7. Prepare the guacamole

   In a bowl, mash the avocados with a fork, add the cherry tomatoes, lemon juice, Mexican spice blend and chopped chili. Mix until homogeneous.

   Time: PT5M

8. Prepare the Mexican salad

   In a bowl combine the drained red kidney beans, corn, diced red onion, a drizzle of lemon juice, salt, pepper and fresh herbs. Refrigerate.

   Time: PT5M

9. Prepare the vinaigrette

   In a small bowl, whisk white vinegar, Dijon mustard, mayonnaise and chopped herbs. Adjust seasoning.

   Time: PT2M

10. Prepare the cheese sauce

    In a small saucepan, heat the heavy cream over low heat (≈90°C). Add grated cheddar and smoked cheese, stirring constantly until smooth and creamy, about 10 minutes. Do not let it boil.

    Time: PT10M

    Temperature: 90°C

11. Heat the tortillas

    Warm the tortillas in a dry skillet or in the oven at 180°C for 2‑3 minutes on each side, until pliable and lightly browned.

    Time: PT5M

    Temperature: 180°C

12. Plating and serving

    Arrange on a board or platter the Mexican salad, sautéed vegetables, chicken, rice, guacamole, vinaigrette and cheese sauce. Each guest takes a tortilla, fills it as desired and rolls it. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g