Chicken Burrito
Golden on the outside, loaded with flavour inside 🌯✨
This crispy chicken burrito is perfect for those long match nights ⚽🔥
Who’s sharing… or eating the whole thing alone? 😏 You won’t believe how easy and fast it is to cook salmon this way!!
This crispy chicken burrito is perfect for those long match nights ⚽🔥
Who’s sharing… or eating the whole thing alone? 😏 You won’t believe how easy and fast it is to cook salmon this way!!
Ingredients:
Chicken Filling
300g chicken breast
Chilli powder
Garlic Powder
Black Pepper
½ tsp salt
1 tbsp OKI Organic Extra Virgin Olive Oil
Avocado Salsa
1 avocado
1 tomato
½ red onion
Lemon juice
Black pepper
½ tsp salt
Round wrap
lettuce
Mayonnaise
300g chicken breast
Chilli powder
Garlic Powder
Black Pepper
½ tsp salt
1 tbsp OKI Organic Extra Virgin Olive Oil
Avocado Salsa
1 avocado
1 tomato
½ red onion
Lemon juice
Black pepper
½ tsp salt
Round wrap
lettuce
Mayonnaise
Featured Products:
OKI Organic Extra Virgin Olive OilCooking Instructions
1. To prepare the chicken. Cut the chicken breast into bite-sized pieces. Marinate with chilli powder, garlic powder, black pepper, salt and OKI Organic Extra Virgin Olive Oil. Set aside for at least 30 minutes. Heat OKI Premium Sunflower Oil in a frying pan over medium heat, then pan-fry the marinated chicken until fully cooked. Set aside.
2. To prepare the avocado salsa. In a mixing bowl, combine avocado, tomato and onion. Add lemon juice, black pepper and salt. Gently toss until well combined. Set aside.
3. To assemble the burrito. Place a round wrap on a clean surface. Add lettuce, avocado salsa, cooked chicken and a drizzle of mayonnaise. Fold and roll tightly into a burrito.
4. Heat a frying pan over medium heat. Place the burrito seam-side down and cook for 1–2 minutes until golden. Flip and cook the other side for another 1–2 minutes until lightly toasted. Slice and serve warm — perfect for match night.
2. To prepare the avocado salsa. In a mixing bowl, combine avocado, tomato and onion. Add lemon juice, black pepper and salt. Gently toss until well combined. Set aside.
3. To assemble the burrito. Place a round wrap on a clean surface. Add lettuce, avocado salsa, cooked chicken and a drizzle of mayonnaise. Fold and roll tightly into a burrito.
4. Heat a frying pan over medium heat. Place the burrito seam-side down and cook for 1–2 minutes until golden. Flip and cook the other side for another 1–2 minutes until lightly toasted. Slice and serve warm — perfect for match night.
