Shredded Chicken Burritos with Arabic Bread | Recipes with Shredded Chicken

 

I couldn't stop myself from making shredded chicken burritos even though i had no tortillas at home, they turned out just fine using the Arabic bread.

 

The shredded chicken mix i made was from left over rotisserie chicken so i did not have to bother cooking them long and slow, my job was already done.

 

I just felt the skipping the rice as I wanted it to be all chicken with just a few condiments, I think you all must add rice and not even think of skipping it, do not be like me.

 

And yes you sure can leave the chicken to slowly cook in the sauce for a more intense flavor but then after all these years of reading my blog, do you think i have the patience? honestly it still tastes amazing by using the short cut method too. Just saying !!

 

So lets start making amazing shredded chicken burritos.

 

The recipe serves 4 (don't worry for leftovers, use the chicken mix for a sandwich the next day)

 

2 cups shredded chicken

2 onions grated

4 large cloves garlic finely chopped

1 heaped tbs taco seasoning

2 tsp tabasco sauce

2 tsp Mexican spice mix

1 can tomatoes (do not use fresh tomatoes for this)

2 tsp brown sugar

salt to taste

1/2 cup coriander chopped

Lettuce

Cheese

Sour cream or mayo

Onion finely chopped for the burrito

 

 

 

Saute the onion and garlic till soft, do not brown it.

 

Add the taco seasoning and the Mexican spice mix, saute for 2/3 min.

 

Now add in the chicken and cook for 5 min on low, mix it well.

 

After 5 min, add the tomatoes, try using good quality canned tomatoes for a better flavour.

Cook on low for 10 min,

 

Add coriander leaves, tobacco sauce , sugar and the salt.

Allow the tomato liquid to completely dry out. Keep the flame medium.

Once done allow to cool a bit before using.

 

 

Spread some sour cream or mayo on an Arabic bread, add the shredded chicken.

 

 

Top with some lettuce.

 

 

Add in some yummy cheese and chopped onion.

 

Then add some coriander and roll tight.

Brush the roll with some butter and grill on to a heated  200 c oven for 5 min or  cook on a pan so the sides are toasty and the cheese is melting. Cut and serve with some salad and guacamole.

Now your done.

 



This recipe only made me realise to never stop trying out a recipe if you have an ingredient missing, figure out a way to cook with what you have at that time,and in the end it will still taste fabulous.