Burritos for a brand new year

Wow!! Where did the last year go? Which also made me realise it's been ages since I posted a recipe. December '14 was a bake crazy hectic time that took me right up to New Year's eve.

Here's some of the stuff I did...

Rich fruit cake, pineapple tarts, mushroom puffs, chocolate date cakes, iced Christmas cake, coffee-misu tart,  chocolate truffle cake, chicken mushroom rolls, cut out Christmas cookies 

... and some more bakes for a Christmas carnival...

More fruit cakes; chocolate and lemon filled cupcakes; chicken& mushroom quiche

One of the things I miss in Chennai is good Mexican fare. Even Tex-Mex will do. A couple of restaurants have opened in the city but the reviews have been mixed so I felt the next best thing was to make it myself. Fortunately, all the ingredients are now available at local food stores and these include tortilla wraps and burrito seasoning. I've done a simple version of the filling which has just chicken strips, coloured peppers and onions and left out the beans. I find ready made burrito seasoning quite mild so I like to spice it up with some additional chilli and cumin. One other thing is that I like a bit of crunch in the veg so I don't cook them till they are limp.

Serve the burritos with salsa and sour cream and it's ole all the way to Mexico!

Chicken burritos

750 gm chicken breasts, sliced in strips
1 pack burrito seasoning (40 gm)
Juice of 1 lime
3 large onions, sliced
6 pips garlic, crushed
1 tsp chilli powder or chilli flakes
1 tsp cumin powder
4 coloured peppers, sliced in strips
1/2 bunch coriander leaves, chopped
6 large tortillas

Mix the chicken strips with the burrito seasoning and lime juice, keep aside for about half an hour.
Saute the onions and garlic in a large skillet over a hot flame.
Add in the chilli powder (or flakes) and cumin powder, toss well.
Add in the coloured pepper strips and saute till they are cooked through but crunchy.
In another pan, heat a little more oil and saute the chicken strips till done. Do this in 2 batches.
Mix together the chicken with the onions and peppers; if the filling is too dry, add in a couple of tablespoons of hot water and the chopped coriander leaves.
Check seasoning, add more salt only if necessary.
Warm the tortillas in a hot pan.
Divide the filling equally among the wraps and roll up tight.
Serve with sour cream, guacamole and salsa in separate bowls.



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