Burritos with Pulled Chicken and Cheddar

Name: Burritos with Pulled Chicken and Cheddar
Yield: 4 servings
Ingredients: 1 piece handful of arugula; 1 piece 1 clove of garlic; 1 piece Peanut oil; 250 g Cheddar; 230 g enchilada sauce; 1 piece Extra virgin olive oil; 1 tbsp smoked paprika powder; 500 g chicken breast; 500 ml Chicken broth; 1 tbsp cumin powder; 1 bunch Coriander; 1 piece Lime; 1 piece salt and pepper; 1 piece Red wine vinegar; 500 g vine tomatoes; 1 piece Onion; 4 piece wraps

Try making this Mexican take-away favorite yourself.

4 personsMexicanChickenBurrito

17 ingredients

handful of arugula1 piece
1 clove of garlic1 piece
Peanut oil1 piece
Cheddar250 g
enchilada sauce230 g
Extra virgin olive oil1 piece
smoked paprika powder1 tbsp
chicken breast500 g
Chicken broth500 ml
cumin powder1 tbsp
Coriander1 bunch
Lime1 piece
salt and pepper1 piece
Red wine vinegar1 piece
vine tomatoes500 g
Onion1 piece
wraps4 pieces

Cooking steps

1.Poach the chicken breast in the chicken broth and drain it. Place the chicken breast in the bowl of a food processor, attach the K-beater, and shred the chicken into fine strands, or pull it apart with two forks.
2.Finely chop the cilantro. Rinse the tomatoes, remove the seeds, and dice the flesh. Mix the diced tomatoes with the cilantro, a splash of red wine vinegar, and a splash of extra virgin olive oil to form a salad. Season with salt and pepper. Cut the lime into wedges.
3.Peel and finely chop the onion and garlic. Heat peanut oil in a pan and sauté the garlic and onion. Add the chicken and season with cumin and paprika powder. Add the taco sauce. Let the sauce simmer for 10 minutes over low heat.
4.Sprinkle each wrap with a little cheddar, spoon the chicken sauce on top, and finish with another generous layer of cheddar. Fold the sides of the wrap inwards and roll the wrap into a burrito. Bake the burritos until crispy in a dry pan, in a panini grill, or on the BBQ. Serve them with the tomato salad, a handful of arugula, and a lime wedge.