Mini Burrito Bowls

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Delicious Recipes for Every Occasion

Mini Burrito Bowls

Makes: 12 servings

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Ingredients

Chicken:

• 2 x 250g/9oz Chicken Breasts, close to room temp
• 1 heaped tsp EACH: Smoked Paprika, Cumin
• 1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
• 1/4 tsp EACH: Cayenne Pepper, Black Pepper
• 2 tbsp Olive Oil

Rice:

• 1 1/2 cups Cooked Rice
• 2 tbsp finely diced Cilantro/Coriander, or to preference
• 1 Lime, or to taste

Cups:

• 4 x Large Flour Tortilla Wraps
• 1 x 400g/14oz can of Refried Beans
• 250g / 2 1/2 cups Cheese (I use spicy cheese blend, also love Cheddar)

To Serve:

• Salsa
• Guac
• Sour Cream

Instructions

1. Preheat oven to 190°C/375°F.
2. Slice the chicken breasts right through the centre to create 4 even-sized breasts. In a mixing bowl combine the oil & seasoning then coat the chicken.
3. Heat a large pan over medium-high heat then add the chicken and fry for a few mins until lightly charred on the bottom (you can brush the top with any leftover marinade). Flip & continue frying for another few mins until lightly charred on the other side & just about cooked through the centre. Remove & place in a bowl, then slice into small cubes just before needed (toss the cubes in the resting juices so no flavour is wasted).
4. Combine rice, lime juice & coriander in a small bowl.
5. Use a 4.5"/12cm cookie cutter or cut around a similar-sized pot, glass or bowl to create 3 mini tortilla circles from each tortilla (12 mini in total).
6. In a grease-proof muffin tray fold each mini tortilla into a hole. Spoon into each tortilla cup: 1 tbsp refried beans, 1 tbsp rice, cubed chicken then gently push down with the back of a spoon. Top with cheese (make sure all chicken is covered).
7. Bake for 15-20 mins until golden/crispy then add toppings & serve!

Written by Chris | Visit my website: Fast Food Home As

Contact: avfodatty55@gmail.com