Pulled Chicken Burrito

Ingredients: (Makes 2)

Chicken Breasts 2(125g or 4.4oz per breast)
Chicken Stock 150g or 5.3oz
Avocado ½ medium
Salad Tomato 1, medium
Tortilla 2, large
Basmati Rice 50g or 1.7oz (dry)
Lime Juice 1 lime
Black Beans 40g or 1.4oz
Sweetcorn 40g or 1.4oz
Greek Yoghurt 2 tbsp
Red Onion 1 small
Brown Onion 1 small
Mozzarella 50g or 1.7oz, grated
Jalapeño 1
Garlic 2 cloves
Cumin & Paprika 1 tsp each

Instructions:

Heat the olive oil in a skillet over medium heat. Add the sliced onions and minced
garlic, cooking until softened. Mix the cumin, chili powder, paprika, salt, and
pepper, and rub onto the chicken breasts. Add to the skillet and sear each side
briefly. Add the chicken broth, cover, and simmer on low heat for about 20-25
minutes, until the chicken is tender. Remove the chicken, shred with two forks, then
return to the skillet to mix with the cooking juices.

In a bowl, mix the chopped tomatoes, red onion, jalapeño, cilantro, lime juice, and
salt. Adjust seasoning as needed.

Warm the tortillas briefly on a skillet to make them pliable. On each tortilla, layer
rice, black beans, corn, pulled chicken, and shredded cheese. Top with a generous
spoonful of salsa and a dollop of Greek yogurt. Add sliced avocado. Fold the
bottom up, then fold in the sides, and roll tightly to close.

Optionally, grill the burrito on a hot skillet for a crispy exterior. Cut in half and serve
with additional salsa and a lime wedge.

Nutrition Facts: