Chicken Burrito

Ready in: 25 mins
Servings: 4


Chicken (minced) 250 gms

Garlic (chopped) 2 tbs

White cumin seeds 1 tbs

Capsicum (small cubes) 2 units

Onion (small cubes) 1 unit

Tomato (small cubes) 2 units

Sweet corn 1 cup

Black olives (sliced) 5 tbs

Jalapeno pepper (sliced) 1/3 cup

Salt 1 tsp

Cheddar cheese (grated) 1 cup

Mozzarella cheese 1 cup

Oregano 1 tbs

Oil 6 tbs

Shangrila Hot Habanero Sauce ½ cup

Shangrila Peri Peri Sauce ½ cup

Green chilli (sliced) 4 units

Tortilla 3 pcs

Chicken cubes 2 units

Share Recipe



Heat oil in a pan, then add garlic and fry for a minute. Add chicken mince and fry on high heat for 5 minutes. Add cumin seeds, oregano, chicken cube, salt and 2 cups of water, bring it to a boil and cook on low heat for 25 minutes. Uncover and cook on high heat till all the liquid dries, add Shangrila Hot Habanero and Shangrila Peri Peri sauce and cook for 5 minutes. Add all the vegetables, cheddar and mozzarella cheese, and cook for a minute. Remove and set aside to cool. Place 1/3 of the chicken mix on a tortilla, roll it from the sides and then from the front to give it the shape of a roll. Heat a pan and cook the burrito on slow heat for 8 minutes, turning it frequently. Serve hot with Shangrila Peri Peri Sauce.

Available Online