Burrito

Ingredients list for Burrito

• 4 large Tomato tortillas
• 2 Boneless chicken breasts
• 8 tablespoons Refried beans
• to taste Salt
• to taste Crushed black peppercorns
• 2 teaspoons Dried mixed herbs
• 1 medium Yellow zucchini ,halved vertically and thickly sliced
• 1 medium Green zucchini ,halved vertically and thickly sliced
• 1 medium Red capsicum ,cut into triangles
• 4 teaspoons Garlic ,chopped
• 2 teaspoons Red chilli flakes
• 3 tablespoons Olive oil
• a few Iceberg lettuce leaves
• 12-16 tablespoons Cooked herbed rice
• for drizzling Sour cream
• as required Processed cheese ,grated
• to serve Salsa

Method

1. Place chicken breasts on one side of a glass dish, sprinkle salt, crushed peppercorns and1 teaspoon dried mixed herbs on top.
2. Put yellow zucchini, green zucchini and red capsicum on the other side of the glass dish and sprinkle salt, remaining dried mixed herbs and crushed peppercorns. Sprinkle garlic, red chilli flakes and 2 tablespoons olive oil over the chicken and the vegetables and mix well. Set aside for to marinate for 5-10 minutes.
3. Heat remaining olive oil in a non-stick grill pan, place the marinated chicken breasts and vegetables in it and grill. When the underside of the chicken breasts turns golden, turn them over and grill the other side similarly. Stir the vegetables so that they get grilled from all sides.
4. Transfer the grilled vegetables onto a plate.Transfer the chicken breastson the worktop and slice.
5. Heat a non-stick tawa and warm the tortillas, one by one, turning sides. Keep them on the worktop.
6. To prepare each burrito, keep a tortilla on a square parchment paper. Put 1-2 torn lettuce leaves, 3-4 tablespoons herbed rice, some grilled vegetables, sliced grilled chicken, again some grilled vegetables and 2 tablespoons refried beans one on top of the other.
7. Drizzle some sour cream and spread some cheese on top, roll the tortilla and wrap it in the parchment paper.
8. Diagonally halve the burritos and serve immediately with salsa.