Ingredients
1 Chicken breast fillets
1 tablespoon olive oil
1 teaspoon finely minced garlic
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
1/8 teaspoon cayenne
1 tablespoon vegetable oil
Large flour tortillas (preferable at least 25cm in diameter)
½ cup of warmed-up canned beans
1 cup of Tex-Mex rice
2 tablespoons sour cream
6 tablespoons grated cheese
½ cup of shredded lettuce
Hot Mexican sauce (Taco Sauce)
Method
1. Marinate the chicken: Place the breasts in a wide mixing bowl. Pour the oil over them and toss the breasts in the oil. Add the minced garlic, oregano, cumin, paprika, the ½ teaspoon salt, and cayenne. Use your hands to mix well, making sure the breasts are evenly coated with the marinade. Cover and refrigerate for 4 to 8 hours.
2. When ready to prepare the burritos, remove chicken from marinade and grill until the chicken is cooked through. Cut into diagonal slices and reserve.
3. Heat the tortillas and lay them on the bench. Divide the beans among them, creating a rectangular block of the beans at the centre of each tortilla. Top the block with the rice, dividing it between the tortillas. Continue to build on the block, dividing the ingredients, sour cream, chicken slices, grated cheese, shredded lettuce and hot sauce to taste. Roll up the burritos, enclosing the filling. Serve immediately.
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