Thursday, 8 November 2012

Spicing up my Life: Chicken Burritos with Sweet Potato Wedges

After a few days of bland bland food, today my taste buds were craving warmth of the chilli variety. That craving paired with the chicken that I removed from yesterday's chicken soup led me to decide on a recipe of the Mexican variety. This dish is so simple, tasty and has a great kick of heat - perfect warm and colourful food for these dark and dreary evenings! Please note - This recipe was originally from Mr Bill Granger but having made it so many times it's second nature, however credit where credit is due!!

Chicken Burritos with Sweet Potato Wedges

1 large sweet potato
1 red onion, sliced thinly
1 1/2 green chillis, chopped finely (use less or more depending on how hot you like it)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tin chopped tomatoes
1 tin kidney beans
chopped coriander
Iceberg lettuce shredded, i didn't have this so just used some yummy spinach
cooked chicken, shredded
tomatoes, cubed
Avocado, sliced
tortilla ( i used a wholewheat one)

So simply chop your sweet potato into large chunks (i don't bother removing the skin although you may want to), lightly drizzle with oil (i used my olive oil spray) to coat them, season and shake on some paprika. Put in oven on a relatively high heat and let them cook - they took around 30 minutes, turning a couple of times.
While these are cooking warm a bit of olive oil in a pan,  throw in your onion and chilli and cook until soft (around 5 mins). Add cumin and coriander and mix until the spice coats the ingredients. Add in the tomatoes and beans, a teaspoon of sugar at this point can help the sweetness of the tomatoes along. Turn the heat down and allow to simmer for about 10 minutes
Yum Yum!
Now its time to get all your accompaniments ready: Shred up your cooked chicken (lovely and moist still from yesterdays soup), chop a bit of coriander (although to be fair i just pulled the leaves away from the stems), finely chop some red onion, dice up some fresh tomato and make sure you've got some lime wedges (I love limes so much).....
I leave the avocado until the last minute so it doesn't go brown
Warm your tortilla (30 secs in microwave does it), spread your spinach / lettuce along the middle and then layer on your tomato and bean mixture. add the shredded chicken and avocado slices on top and then sprinkle with coriander, tomato and onion. wrap it all up (if you can, which i couldn't as i was only having one so i made it big) and add the wedges on the side

And there you have it, one yummy, relatively healthy and filling Mexican stylee dinner!
You can of course add all sorts of things to your burrito - cheese, sour cream, salsa, jalapenos etc etc but I think mine are just perfect how they are. Another bonus is that the leftovers are packed up ready to be assembled for my lunch tomorrow - my office will be jealous!

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